Scientists in the UK have developed a water-in-oil-in-water (wow) emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavour.
Excess dietary salt can increase blood pressure – a risk factor for cardiovascular diseases. Processed foods, such as ready-made soups, often contain salt as a preservative and flavour enhancer. However, most of the salt in these emulsion-based foods is swallowed without us actually tasting it, and we often find ourselves adding even more.
Read the full article in Chemistry World >>
Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00079C, Paper
Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!
