date:Apr 28, 2012
Scientists from the University of Guelph and Ryerson University report that by formulating less stable emulsions alongside more stable emulsions could provide pockets of saltiness in the mouth, while the overall sodium chloride levels of the emulsion is reduced.
Our hypothesis was that less stable emulsions would be perceived as saltier than more stable emulsions, given that less stable droplets would rupture and release their saline cargo upon oral processing when compared to more stable drople