Saltiness Perception and Emulsion Structuring in Food Matrix Systems

Saltiness perception arises from the interaction of sodium ions with specialised taste receptors on the tongue, yet the intensity and temporal profile of salt taste are profoundly influenced by food structure, carrier systems and oral processing. Emulsion structuring offers a versatile approach to control the release of salt within complex food matrices: by encapsulating sodium in dispersed droplets or gelled phases, it is possible to delay, concentrate or spatially target salt delivery during mastication. Strategies such as water-in-oil-in-water double emulsions, starch-stabilised microcapsules and hydrogel-based particles exploit destabilisation mechanisms—enzymatic, mechanical or pH-triggered—to promote on-demand sodium release. Concurrently, polymeric thickeners and mucoadhesive polysaccharides modulate retention of salt in the oral cavity, extending perception and allowing overall salt reduction. Advances in process technologies, including spray drying with biopolymers and oleogelation, further refine particle morphology and dissolution kinetics. Collectively, these innovations offer routes to healthier formulations by enhancing perceived saltiness at lower sodium levels, with important implications for global dietary salt reduction initiatives and the development of low-sodium food products.

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Saltiness Perception and Emulsion Structuring in Food Matrix Systems publication trend

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Technical terms

Emulsion: A dispersion of one liquid phase within another immiscible phase, stabilised by emulsifiers or particles.

Double emulsion (w1/o/w2): A two-stage emulsion system in which water droplets (w1) are encapsulated within oil droplets, themselves dispersed in an external water phase (w2).

Encapsulation efficiency: The percentage of an active ingredient successfully contained within a carrier system relative to its initial quantity.

Oral destabilisation: The deliberate breakdown of a structured delivery system during oral processing to trigger the release of encapsulated compounds.

Oleogelation: The process of converting liquid oil into a gel network, often via organogelators, to alter texture and stability.

Spray drying: A technique that atomises a liquid formulation into hot air to produce dry powder particles with controlled morphology and composition.

References

1. Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness. Food Hydrocolloids (2017).
2. Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chemistry (2017).
3. A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion. Current Research in Food Science (2023).
4. Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake. Foods (2024).