Abstract
Flavour emulsion is used in a wide range of food products including carbonated beverages, dairy products, confectionaries, and bakery products. Among its food applications are extensive uses in bakery products due to its high heat resistant properties. In flavour emulsion flavour oil is suspended in water phase and this water phase retains flavour even if such flavour emulsion is used for high temperature food application like baking. But flavour extracts are made by suspending flavour oil in alcohol. So, such flavour extracts are not suitable for high temperature food processing, since alcohol evaporates at high temperature. Thus, flavour emulsion is much better than flavour extracts. The stability of flavour emulsion depends on the emulsifier used in making flavour emulsion. Monocaprylin and dicaprylin are mono and diglyceride of mediumchain fatty acids having very good emulsifying properties. The stability of flavour emulsion can be improved by making use of mono and diglyceride as an emulsifier. The present study focused on the development of stable flavour emulsion from fruit waste using mono and diglyceride of medium-chain fatty acid as an emulsifier. The stable flavour emulsion is made from orange oil, water and emulsifier using ultra high-pressure homogenizer with 25 MPa pressure. Emulsifier mono and dicaprylin were synthesized by the esterification reaction between glycerol and caprylic acid. The effect of various combination of mono and dicaprylin is studied on the formation of stable flavour emulsion. The higher monocaprylin content in the emulsifier combination showed excellent results and a good synergistic effect on the stability of the emulsion. The combination of mono: diglyceride which resulted in the formation of stable flavour emulsion is 80:20 at 10% concentration, 2 passes and 25 mPa pressure in a high-pressure homogenizer. The stability of flavour emulsion was investigated using a storage study. The emulsion was found to be stable for 30 days at ambient temperature (25ºC) and refrigeration temperature (4ºC) but showed low stability at 50ºC.
Highlights
IntroductionAn emulsion is a mixture of two immiscible liquids containing a continuous phase and dispersed phase
The effect of the ratio of mono: dicaprylin on emulsion stability the homogenizer pressure was kept constant at 25 Mpa
This may be due to the fact that monocaprylin contains two hydroxyl group as compared to dicaprylin which has only one hydroxyl group
Summary
An emulsion is a mixture of two immiscible liquids containing a continuous phase and dispersed phase. Mono and Diglyceride are used as an emulsifier in various food application. They account for about 70% of world food emulsifier production and considered as an important class of food emulsifiers (Norn, 2015). When one position of glycerol is esterified with fatty acid it forms monoglyceride. In diglyceride two positions of glycerol are esterified, diglyceride contains one hydroxyl group. Depending on the hydroxyl group the lipophilicity/hydrophilicity is decided.
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