Content flavor stability

Refining may be done in whole or in part with ion exchange resins to reduce color, flavor, or mineral content. This improves color and flavor stability but buffer capacity is lost. Occasionally buffers, or even common salt, may be added back. 

GA is well recognized as emulsifier used in essential oil and flavor industries. Randall et al., 1998, reported that the AGP complex is the main component responsible for GA ability to stabilize emulsions, by the association of the AGP amphiphilic protein component with the surface of oil droplets, while the hydrophilic carbohydrate fraction is oriented toward the aqueous phase, preventing aggregation of the droplets by electrostatic repulsion. However, only 1-2% of the gum is absorbed into the oil-water interface and participates in the emulsification thus, over 12% of GA content is required to stabilize emulsions with 20%... 

Elixirs are clear oral solutions in which the vehicle is a hydroalcoholic mixture containing potent or nauseating drugs. Elixirs are pleasantly flavored and attractively colored. The presence of hydroalcoholic vehicle in an elixir makes it possible to include both water-soluble and alcohol-soluble substances in solution. In comparison to syrups, elixirs are less sweet and less viscous because of lower sugar content. From the manufacturing aspects and from the stability standpoint, elixirs are favored over syrups. 

At lower oil usage levels (20% - 307o) gum arabic and starch octenylsuccinates performed equally. High oil levels (greater than 407o) showed marked differences in surface oil content of the powders, with the starch octenylsuccinates out performing gum arabic. Less flavor oil on the surface of the powder will help improve overall shelf-life stability. 

Long term storage stability tests of flavor beta-cyclodextrin complexes under "non-stress" conditions at room temperature showed that molecular encapsulation in most cases provided an almost perfect preservation of flavors upon ten years storage. The degree of preserving power of cyclodextrin complexation is expressed using a comparison of total flavor content of complexed flavor samples deteimined in 1977 and 1987,respectively./Table IV./... 

Kapsalis, J. G., Wolf, M, Driser, M., Walker, J, E. The effect of moisture on the flavor content and texture stability of dehydrated foods, Ashrae Journal, 13, p. 93-99, 1971... 

Com oil s flavor, color, stability, retained clarity at refrigerator temperatures, polyunsaturated fatty acid composition, and vitamin E content make it a premium vegetable oil. The major uses are frying or salad applications (50%) and margarine formulations (35%). 

Acid content calculated as tartaric acid is about 6—7 g/L for best flavor and stability. It is higher for tart low Brix musts and less important for sweet high Brix musts. High acid levels coincide with a higher level of the second acid of grapes, malic acid. 

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