Abstract
Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation. Salt levels were 1.5 g salt and 0.47 g salt per 100 g external and internal aqueous phases, respectively. Variables were the starch content (2, 3, 4 g per 100 g emulsion; 20 g oil per 100 g emulsion), level of polyglycerol polyricinoleate (PGPR) as a lipophilic emulsifier (0.29, 0.57 g per 100 g emulsion) and ambient-pressure processing temperature for WRS gelatinisation, the non-chemical modification process, (75 ± 3, 88 ± 5 °C). OSA starch was used under previously applied conditions (2, 3, 4 g starch, 0.57 g PGPR per 100 g emulsion, 25 ± 5 °C). Emulsions were stable for three months, except OSA and lower level PGPR low temperature processed WRS emulsions lost salt into the external emulsion phase. One day after processing, encapsulation efficiency (EE) was as predicted from the composition for OSA emulsions, while at the same PGPR content an external aqueous phase was incorporated into the oil droplets of the WRS emulsion increasing EE. Salt release was assessed in vitro and through sensory evaluation using paired comparison testing. The results revealed that the efficacy of this salt reduction approach was enhanced for gelatinised WRS compared to OSA starch stabilised emulsions. Consumer tests on a tomato soup, to validate this salt reduction approach for a real food, revealed a possible 25% salt reduction, compared to current UK products.
Highlights
The average global consumption of salt remains above the recommended level of 5 g day−1.1 This is despite the well-established fact that the overconsumption of salt promotes the development of hypertension or cardiovascular disease.[2]
All of the octinyl succinic anhydride (OSA) starch and waxy rice starch (WRS) stabilised emulsions prepared during this study were duplex emulsions as evidenced in Fig. 1 by the dark appearing emulsion droplets typically observed for this type of microstructure.[11,20,21,22,23]
Stabilising the internal aqueous phase with 0.57 g polyglycerol polyricinoleate (PGPR) per 100 g emulsion compared to 0.29 g per 100 g led to incorporation of the external aqueous phase into the oil droplets during the second step of the two-step wow emulsification process applied here
Summary
The average global consumption of salt remains above the recommended level of 5 g day−1.1 This is despite the well-established fact that the overconsumption of salt promotes the development of hypertension or cardiovascular disease.[2] In an attempt to reduce the consumption of salt through processed foods, a number of salt reduction strategies have been demonstrated and successfully applied by the industry. These include reduction by stealth,[3] modulation of the salt crystal size, and compartmentalisation in solid foods such as crisps and bread.[4,5,6] The latter two approaches are challenging to apply in high moisture foods because salt dissolves in water. In situ gelatinised waxy rice starch (WRS), recently identified to successfully stabilise oil-in-water emulsions,[13] was selected as the non-chemically modified starch
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