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Related Experiment Video

Updated: Apr 15, 2026

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

Programmed emulsions for sodium reduction in emulsion based foods.

Natalie Chiu¹, Louise Hewson, Ian Fisk

¹Division of Food Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK. bettina.wolf@nottingham.ac.uk.

Food & Function

|April 14, 2015

Summary

This study introduces a novel microstructure approach to reduce sodium in foods. Emulsion-based foods can achieve significant sodium reduction without impacting salty taste perception.

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Area of Science:

Food Science
Material Science
Sensory Science

Background:

High sodium intake is a global health concern.
Reducing sodium in foods often compromises taste and consumer acceptance.
Emulsion-based foods present unique challenges for sodium reduction.

Purpose of the Study:

To develop a microstructure strategy for reducing sodium in emulsion-based foods.
To maintain consumer satisfaction with salty taste despite lower sodium content.
To investigate the oral processing and salt release mechanisms of designed emulsions.

Main Methods:

Utilized water-in-oil-in-water emulsions stabilized with octenyl succinic anhydride (OSA)-starch.
Designed emulsions to destabilize during oral processing via amylase and mechanical action.
Evaluated microstructure breakdown and sodium release using in vitro, in vivo, and sensory methods.

Main Results:

OSA-starch stabilized emulsions destabilized, leading to sodium release.
Control emulsions stabilized with inert proteins showed no sodium release.
Programmed emulsions allowed a 23.7% sodium reduction without compromising salty taste perception.

Conclusions:

The microstructure approach effectively reduces sodium in emulsion-based foods.
Oral destabilization of OSA-starch emulsions facilitates sodium release for taste perception.
This strategy offers a promising method for healthier food product development.