Obtaining High Viscosity Flavorings with Using Emulsification Method

Abstract

The aroma release and perception of food during consumption are the factors that determine the final aroma quality of a food. Since flavorings are composed of volatile compounds, when they enter the food matrix, they are easily removed from the food and reduce the perception of taste and smell. The removal of volatile compounds from the food matrix can be achieved by reducing the release of flavoring in the food. For this purpose, by using xanthan gum in flavorings, the release of aromatic volatile compounds can be prevented by keeping them in the film layer, improving the perception of flavor by increasing the feeling of keeping the aroma in the mouth. In addition, the volatility of flavoring substances is reduced with increasing boiling point and decreasing vapor pressure as a result of the increase in viscosity provided by xanthan gum. For this purpose, high viscosity flavorings were obtained by using xanthan gum.