Journal Article: KCI, CaCI2, Na+ binding, and salt taste of gum systems (1995)

Abstract:
Aqueous nonionic (o.3% w/v) and ionic (0.1% and 0.3% w/v) gun systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl2 were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R27 sec-1) showed an increase in average Na- mobility with the addition of K- or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na- was free to induce salt taste when K- was bound to the gum. Enhancement of salt taste by KCL is due, in part, to competitive binding of Na- and K- in a system.

This article appears as:
Rosett, T. R., Wu, Z., Schmidt, S. J., Ennis, D. M., and Klein, B.P. (1995). KCI, CaCI2, Na+ binding, and salt taste of gum systems. Journal of Food Science, 60(4), 849-853, 867.

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KCI, CaCI2, Na+ binding, and salt taste of gum systems

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