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ENHANCING EFFECT OF AN OIL PHASE ON THE SENSORY INTENSITY OF SALT TASTE OF NACL IN OIL/WATER EMULSIONS

✍ Scribed by YUKIKO YAMAMOTO; MIKI NAKABAYASHI

Book ID
111346628
Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
413 KB
Volume
30
Category
Article
ISSN
0022-4901

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This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh