Abstract
This work focuses on the use of temperature responsive gels (TRGs) (polymeric hydrogels with a large temperature-dependent change in volume) for flavor retention at cooking temperatures. Specifically, we have studied a gel with a lower critical solution temperature (LCST) that swells at low temperatures and collapses at high temperatures. In the collapsed state, the polymer acts as a transport barrier, keeping the volatile flavors inside. We have successfully synthesized a cellulose gel that exhibits this volume change and have encapsulated an oil phase inside the gel. The flavor-loaded encapsulated oil exhibited an increased release time when compared to similar gelatin capsules.
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