Preparation and saltiness characterization of NaCl-loaded O/W emulsion gel

Abstract

Effective release of sodium ions from the food matrix is a major challenge in salt reduction strategies. In this study, we modified the structure and properties of NaCl-loaded emulsion gels (NEGs) to enhance its saltiness perception. We analyzed the impact of different emulsion contents and salt concentrations on the sodium ion release characteristics and salty taste perception of NEGs through in vitro oral digestion experiments combined with static-dynamic sensory evaluation. Increasing the emulsion content resulted in a higher porosity and larger pore size in the three-dimensional gel network structure of NEGs, promoting uneven distribution of sodium ions and enhancing the gel network structure. This increase also made NEGs more resilient, leading to greater mechanical disruption during oral digestion and facilitating sufficient release of sodium Na⁺ from NEGs, thereby enhancing its salty taste stimulation. Furthermore, there was no significant correlation between salt concentration and textural properties of NEGs; however, increasing salt concentration slightly altered the microstructure while enhancing their Na⁺ release capacity. This study can potentially lead to the development of low-sodium foods.