Low salt protein-based emulsion: Health and quality win-win challenge

Due to the natural salt solubility of proteins as emulsifiers, a large amount of salt is required to fill the emulsion system to facilitate the completion and stability of the emulsion emulsification process. High salt diets and edible products have been rejected and gradually replaced by health products dominated by low salt concepts. However, low salt conditions can make it difficult for emulsion systems to form or collapse. This article reviewed physical and chemical strategies to enable protein-based emulsions in low salt environments to reach or even exceed the quality level of normal emulsions. Through comparison, it has been found that physical or chemical methods can improve the quality of low salt emulsions by altering the protein structure and influencing its functional properties. More importantly, the combination of multiple methods can further expand the effect on low salt emulsion systems, thereby obtaining stable and high-quality low salt emulsions.