date:Apr 28, 2012
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Formulation
The new study fits into that category. Rietberg, Rousseau, and Duizer prepared water-in-oil emulsions containing a saline-dispersed aqueous phase.
By varying the mass fraction aqueous phase (MFAP), salt level, and the concentration of surfactant concentration (polyglycerol polyricinoleate, PgPr of the emulsions they could influence the saltiness perception
The most important factor to correlate with saltiness was the emulsion MFAP, said the researchers.
These findings have clear im