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Composición de aceites vegetales modula la salinidad y el amargor en emulsiones dobles reducidas en sodio
Jiwon Kwon1, Jaehyun Jeong2, Mi-Jung Choi3
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Food research international (Ottawa, Ont.)
|February 18, 2026
Resumen
Los aceites vegetales ricos en ácidos grasos poliinsaturados (PUFA) mejoran la salinidad y la estabilidad en emulsiones con bajo contenido de sodio. Estos hallazgos respaldan el desarrollo de alimentos bajos en sodio palatables y estructuralmente sólidos utilizando aceites vegetales específicos.
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