Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions
Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease.Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt.However, the oil concentration in the emulsion affects the Golf Simulator