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Healthy eating: Emulsion microstructure engineering for salt or sugar reduction

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If you have a question about this talk, please contact Ian Wilson.

In this seminar a water-in-oil-in-water emulsion approach for salt or reduction in emulsion based foods will be introduced. These emulsions were designed to destabilise during oral processing, thereby releasing salt or sugar solution emulsified into the oil droplets. It is this change in tastant concentration near the taste buds that the consumer rate these emulsions as saltier or sweeter than simple oil-in-water emulsions containing the same total amount of salt or sugar.

This talk is part of the Chemical Engineering and Biotechnology Departmental Seminars series.

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