Evaluation of Novel Strategies for the Inclusion of Sodium Chloride in Liquid Foods

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Evaluation of Novel Strategies for the Inclusion of Sodium Chloride in Liquid Foods

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Title: Evaluation of Novel Strategies for the Inclusion of Sodium Chloride in Liquid Foods
Author: Rietberg, Matthew Rodney
Department: Department of Food Science
Program: Food Science
Advisor: Duizer, Lisa
Abstract: This thesis investigated the perception of salt taste in two novel strategies for inclusion of NaCl in liquid foods: water-in-oil (w/o) emulsions and mucoadhesive biopolymer solutions. The major factors influencing w/o emulsion stability and perception were evaluated and a response surface model was developed. The amount of dispersed aqueous phase was the most significant factor affecting stability and perception. NaCl stabilized the emulsions and depressed salt sensory perception at elevated concentrations due to its interaction with the emulsifier polyglycerol polyricinoleate. Future research should elaborate events during oral processing of w/o emulsions. Biopolymer mucoadhesive character and concentration effects were also investigated. Mucoadhesion did not enhance salt taste. Above c*, there was a significant depression of sensory intensity, enhanced in polymers with hyperentanglements in solution. The depressive concentration effect may mask the effects of mucoadhesion. Future research should also inspect the influence of thickened hydrocolloid microstructure on perception.
URI: http://hdl.handle.net/10214/3211
Date: 2011-12-22


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http://creativecommons.org/licenses/by-nc-nd/2.5/ca/ Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/2.5/ca/

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