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- W1975806506 abstract "The effect of substituting Morton Lite Salt or Mineral Salt for sodium chloride in neutral emulsion and in mayonnaise was evaluated by using 1.00% sodium chloride, 1.25% Morton Lite Salt and 1.40% Mineral Salt of the emulsion weight. None, 1.00%, 2.00% and 3.00% of lactose were used to mask the bitter taste associated with potassium chloride. A triangle test using twelve to fifteen panelists was used. Results indicated that both Morton Lite Salt and Mineral Salt had a significant different taste (P≤ 0.01) as compared with sodium chloride when they were used with none and 1.00% of lactose. Samples which had 2.00% or 3.00% lactose showed no significant taste difference between Morton Lite Salt or Mineral Salt and sodium chloride. It was concluded that a bitter masking agent such as lactose is needed when Morton Lite Salt or Mineral Salt is used to substitute sodium chloride in mayonnaise." @default.
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- W1975806506 date "2007-06-28" @default.
- W1975806506 modified "2023-09-23" @default.
- W1975806506 title "Substitution of sodium chloride by Morton Lite Salt or Mineral Salt in mayonnaise" @default.
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- W1975806506 doi "https://doi.org/10.1111/j.1365-2621.1989.tb00656.x" @default.
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