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SUMMARY:Healthy eating:  Emulsion microstructure engineering for salt or s
 ugar reduction - Professor Bettina Wolf\, University of Birmingham\, UK
DTSTART:20181031T140000Z
DTEND:20181031T150000Z
UID:TALK110902@talks.cam.ac.uk
CONTACT:Ian Wilson
DESCRIPTION:In this seminar a water-in-oil-in-water emulsion approach for 
 salt or reduction in emulsion based foods will be introduced. These emulsi
 ons were designed to destabilise during oral processing\, thereby releasin
 g salt or sugar solution emulsified into the oil droplets. It is this chan
 ge in tastant concentration near the taste buds that the consumer rate the
 se emulsions as saltier or sweeter than simple oil-in-water emulsions cont
 aining the same total amount of salt or sugar. 
LOCATION:Department of Chemical Engineering and Biotechnology\, West Cambr
 idge Site\, LT1
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