Unilever

Last updated January 31, 2026

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Concentrated aqueous saline solutes: UnileverRecent Research Landscape

Phase separation in high-electrolyte savory concentrates leads to inconsistent texture and flavor delivery. Precise xanthan gum and lipid ratios maintain structural homogeneity in the presence of inorganic salts.

What technical problems is Unilever addressing in Concentrated aqueous saline solutes?

Nutrient instability in saline solutions

(15)evidences

Iron fortification in concentrated food matrices causes unpleasant metallic tastes and sensory degradation. Eliminating these off-notes ensures consumer acceptance of nutrient-dense savory concentrates.

Insufficient natural flavor intensity

(11)evidences

Chemical degradation and volatile loss during processing reduce sensory quality. Stabilizing these components ensures consistent taste and shelf-life.