Stabilization and sensorial/technological characterization of a sodium-reduced W1/O/W2 emulsion based on oriental ingredients.

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Citation abstract

This study investigates the potential of vegetable extracts to enhance saltiness perception in high internal-phase double emulsions, offering a natural approach to sodium reduction in food products. Vegetable extracts were analyzed for their chemical and sensory properties. These extracts were incorporated into double emulsions containing NaCl to enhance saltiness perception. A 2:5:3 ratio (SLC253) of shiitake mushroom (S), lotus root (L), and Chinese cabbage (C) extracts was determined as the optimal formulation for further analysis. Including vegetable extracts, particularly in the SLC253, significantly enhanced the perception of saltiness through their high amino acid content, synergistically increasing both umami and saltiness. Emulsion stability was also improved by reducing droplet size and increasing ζ-potential, which prevented coalescence during storage. The results suggest that vegetable extracts can effectively reduce sodium intake while preserving sensory appeal, presenting a promising strategy for sodium reduction in food applications.