Fabrication of water-in-oil high internal phase emulsions containing astringent compounds for enhanced oral sensation | Synapse
April 10, 2026
Fabrication of water-in-oil high internal phase emulsions containing astringent compounds for enhanced oral sensation
Key Points
The central aim is to reduce the astringency experienced from tannic acid and Rosa roxburghii Tratt juice by using water-in-oil emulsions.
Fabrication of water-in-oil high internal phase emulsions
Incorporation of astringent compounds like tannic acid and Rosa roxburghii Tratt juice
Assessment of oral sensation effects
Emulsions successfully reduced the perceived astringency from the astringent compounds
Improved oral sensation was noted in participants consuming the emulsions
Abstract
This study aimed to mitigate astringency sensation from tannic acid (TA) or Rosa roxburghii Tratt juice (RRTJ) by incorporating them within the internal aqueous phase of water-in-oil high internal phase...