Dried flavor release

Controlled expansion alloys, 13 520-522 Controlled flavor release systems, 11 528, 543-553, 554-555 characteristics of, ll 544t demand for, 11 555 developments in, 11 558 elements of, 11 555-557 extrusion encapsulation for, 11 550 key aspects of, 11 556t morphologies of, 11 545 Controlled free-radical polymerization, block copolymers, 7 646 Controlled humidity drying, ceramics processing, 5 655-656 Controlled indexing, 18 241 Controlled initiation, 14 268-269 Controlled laboratory studies, in... 

Flavor Release. Encapsulated flavors find uses throughout the food industry. One major example would be beverage dry mixes. Maltodextrins and corn syrup solids have excellent cold water solubility, so their use in encapsulated flavors will provide a rapid release of flavors used in beverage applications. Maltodextrins and low DE corn syrup solids also have very little flavor or sweetness of their own, form clear solutions, and virtually disappear once in an application. 

Figure 1. Transitions in dried materials and their effect on flavor release.

Milling results in particle size reduction. Milling techniques have long been used for size reduction of pharmaceutical powders to improve body absorption (Bentham et al, 2004). An increased surface area of food materials will increase the rate of water absorption of materials, improve solubility of dry products, and increase accessibility of sites for chemical reactions (e.g., oxidation, digestion, flavor release, catalyst, and enzyme activity). The structure of food is also important as it dictates how, when, and where food nutrients and flavors may be released. The effectiveness of nutrient bioavailability in food is in part related to its size although other factors such as interactions of the component with a matrix also influence how the component is released. 

This equation was originally developed to express the inactivation kinetics of a-chymotrypsin and glucoamylase covalently bound to a water-insoluble support in an aqueous system (Kawamura et al., 1981). Equation 1.4 was successfully applied to express the oxidation kinetics of fish oil (EPA, eicosapentaenoic acid Yoshii et al., 2003) and linoleic acid powder (Ishidoh et al., 2002, 2003). The above-mentioned three equations are equivalent from the perspective of simulation of flavor release from spray-dried powder. All of the parameters, n in Equation 1.1, (3 in KWW s equation, and a Gaussian distribution with the standard deviation o in Equation 1.4, can be viewed as a consequence of the activation energy distribution of the release rate. 

The traditional equilibrium method of flavor release study mentioned above is extremely time consuming, and several weeks are commonly needed to obtain full release profiles of flavors from powders. Recently, thanks to the pioneering work of Dronen and Reineccius (2003), proton transfer reaction mass spectrometry (PTR-MS) has been used as a rapid analysis to measure the release time-courses of flavors from spray-dried powders. The PTR-MS method has been applied extensively to analyze the release kinetics of volatile organic compounds from roasted and ground coffee beans. The release profiles could then be mathematically analyzed by means of Equation 1.1 to obtain the release kinetic parameters, A and n (Mateus et al., 2007). 

Yoshii H, Soottitantawat A, Liu X-D, Atarashi T, Furuta T, Aishima S, Ohgawara M, Linko P. 2001. Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity. Innovative Food Science and Emerging Technologies 2 55-61. 

Yoshii H, Kawamura D, Neoh T-L, Furuta T. 2007. Visualization of flavor release in the spray-dried particle by confocal laser scanning microscopy. Proceedings of the 5th Asia-Pacific Drying Conference, Hong Kong, China, pp. 317-322. 

After the drying process, the food powder of low moisture content and, usually, glassy state is stored at room temperature. In these glassy states, flavor release and the stability of flavor depend on kinetics rather than on thermodynamic mechanisms. 

The release of flavor from the spray-dried powder during storage is recognized as a kind of relaxation phenomenon in an amorphous glass, inside which emulsion droplets of different sizes are distributed. Therefore, it should be possible to develop alternative correlation equations of flavor release from a statistical perspective. Considering the distribution of activation energy for the rate constants (Kawamura et al, 1981), the following equation was developed for the correlation of the complicated time-dependent phenomena ... 

The abovementioned three equations are equivalent to the perspective of simulating the flavor release from spray-dried powder. All of the parameters - namely n in Avrami s equation, p in the KWW-equation, and a Gaussian distribution of AG with the standard deviation a in Eq. 6.9 - can be understood as a consequence of the activation energy distribution of the release rate. 

Casein and whey were obtained from Sigma (St Louis, MO) and were used as is. Cheese flavored crackers, chocolate cookies, and freeze-dried coffee were commercially obtained products. Samples were ground if necessary and sieved to obtain a particle size range between 50 and 70 mesh (CE Tylor Inc., Mentor, OH). Sample particle size was important since the surface area, amount, and rate of flavor release change with particle size. Samples were protected from moisture changes and stored in an airtight container until used. Samples were used as is and not dried initial moisture and sample RH measurements were made. 

Figure 4 Analysis of freeze-dried coffee and effect of relative humidity (RH) on flavor release due to morphological effects.

These common generalizations help to solve only the routine problems with which we are faced. Many problems remain. For example, we may want to know the rate at which hydrochloric acid diffuses into oil-bearing sandstone. We may need to estimate the drying speed of lacquer. We may seek the rate of flavor release from lemon pie filling. All these examples depend on diffusion none can be accurately estimated with the common generalizations. 

Vacuum Treatment. Milk can be exposed to a vacuum to remove low boiling substances, eg, onions, garlic, and some silage, which may impart off-flavors to the milk, particularly the fat portion. A three-stage vacuum unit, known as a vacreator, produces pressures of 17, 51—68, and 88—95 kPa (127, 381—508, and 660—711 mm Hg). A continuous vacuum unit in the HTST system may consist of one or two chambers and be heated by Hve steam, with an equivalent release of water by evaporation, or flash steam to carry off the volatiles. If Hve steam is used, it must be cuUnary steam which is produced by heating potable water with an indirect heat exchanger. Dry saturated steam is desired for food processing operations. 

The color is often added as a powder during the syrup manufacturing process either by itself or in a mixture with other dry ingredients. The color can also be mixed with the Hquid flavor concentrate. All colors must be tested and released by the FDA. 

Ehnholt et al.8 produced a broad paper covering raw materials, and in-process and final-product measurements. While the uses are primarily in the food industry, the rancidity was often caused by microorganisms. One case involved off-flavor materials being produced in drying and curing ovens. Marker compounds (concomitant) released during the breakdown process (of saturated and unsaturated compounds) were nonenal, decenal, and octenone for the unsaturated aldehydes and ketones, and nonanal, decanal, and octanone for the saturated molecules. A 10-m folded path gas cell was used with an FT-IR for measurements down to 1 Lig/m3. 

This complex unit operation involves significant microstructural changes in fact, most of the desirable characteristics of fried foods are derived from the formation of a composite structure a dry, porous, crispy and oily outer layer or crust, and a moist cooked interior or core, whose microstructures form during the process (Bouchon et al., 2001). The high temperatures (around 160 and 180°C) cause water evaporation, which is transferred from the food towards the surrounding oil, whereas oil is absorbed by the food replacing part of the released water. This process results in products with a unique flavor-texture combination (Mellema, 2003). 

The term aqueous phase separation is often more simply described as oil-in-water microencapsulation. The two encapsulation processes described above are examples of this oil-in-water encapsulation. In this process the core material is the oil and it should be immisible in the continuous phase, namely water. A commercial example of aqueous phase separation would be the microencapsulation of an oily flavor such as sour cream with a gelatin wall. These microcapsules would then be dispersed in a dry cake mix. The mechanism of release would be during the moist baking cycle of the cake, moist-heat causing the capsule walls to first swell and then rupture. 

Among enzyme modified starch derivatives,cyclo dextrins behave as empty molecular capsules with the ability to entrap guest molecules of appropriate geometry and polarity.The included molecules are protected from surroundings light, heat,oxidation, etc. The flavor cyclodextrin com -plexes show the above advantageous properties while they are in the dry,solld state.On contact with water,cyclodextrin complexes release their flavor content. In Hungary,the spice flavor beta-cyclodextrin complexes have been on the market, since 1982. 

Low-molecular-weight peptides play an important role in the flavor intensity of meat and beef broth (27b). A beefy meat peptide isolated of beef imparts desirable sensory properties and has potential as a flavor enhancer in heat-processed foods (27c,d). Peptides released in dry-cured ham during processing were evaluated by HPLC and related to the ham flavor formation (27e,f). 

Use of cinnamon complexed with cyclodextrin in the manufacture of dried cinnamon-flavored apple slices prevents loss of cinnamon due to evaporation and protects the cinnamon from oxidation.100 Good flavor is released on consumption of the apple slices. Mustard oils are very irritating and care must be taken while working with them to prevent their release into the atmosphere. Complexing mustard oils with cyclodextrin reduces their volatility, making them easier to work with. While the volatility of the mustard oil is greatly reduced when it is in the complexed form, the mustard oil is readily released in the mouth when consumed. A complex of mustard oil has been used to prepare steak sauce.101... 

Turmeric. Turmeric (Curcuma longa) is a member of the ginger family and has traditionally been used as a spice that adds flavor and color to mustard and curry powder. It comes from India and southern Asia, where the stalk of the plant is scalded, dried, and made into a powder, tablet, capsule, ointment, cream, lotion, or tea. The best-characterized ingredient of turmeric is a substance called curcumin. Curcumin is an antioxidant that also causes certain cells in the body to release steroids such as cortisol, which help fight inflammation... 

---