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