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Physicochemical design rules for the formulation of novel salt particles with optimised saltiness
Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicoc...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Applied Science Publishers
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8223491/ https://www.ncbi.nlm.nih.gov/pubmed/34034053 http://dx.doi.org/10.1016/j.foodchem.2021.129990 |