Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste |
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| Authors: | Daniele de Almeida Paula Eduardo Basílio de Oliveira Alvaro Vianna Novaes de Carvalho Teixeira Ariana de Souza Soares Afonso Mota Ramos |
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| Affiliation: | 1. Food Technology Department, Federal University of Vi?osa (UFV), Vi?osa, MG, Brazil;2. Physics Department, Federal University of Vi?osa (UFV), Vi?osa, MG, Brazil |
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| Abstract: | This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste. |
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| Keywords: | Double emulsions health salty taste sodium content |
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