Flavor lecithins

Gandy. In confections (1% lecithin) made with oil or fat, lecithin emulsifies and distributes fat ia caramels, nut britties, nougats, etc it also prevents fat separation and gteasiaess. It has a fixative action for flavors (35) (see Flavors and spices). Also, lecithin is an emulsifier and conditioning agent for chewing gum base. 

Thurston, L. M. 1937. Theoretical aspects of the causes of oxidized flavor particularly from the lecithin angle. Int. Assoc. Milk Dealers Proc. 30, Lab. Sect. 143-153. 

Chewmggum -in drug delivery [CONTROLLED RELEASE TECHNOLOGY - PHARMACEUTICAL] (Vol7) -flavor enhancer for [SWEETENERS] (Vol 23) -lecithin m [LECITHIN] (Vol 15) -SBRuse [STYRENE-BUTADIENE RUBBER] (Vol 22) -sugar alcohols m [SUGAR ALCOHOLS] (Vol 23)... 

Propofol is properly named 2,6-diisoproplylphenol. Because there are 12 carbon atoms, this compound is not very soluble in water, and it is much more soluble in hydrophobic solvents. Therefore propofol is formulated as an emulsion2 of the 2,6-diisoproplylphenol suspended in a mixture of soybean oil and water. An egg-based phospholipid (e.g., lecithin) is added to stabilize the emulsion. By the way, you can buy flavored water-soybean oil-lecithin mixtures, but you call it mayonnaise. 

In initial work, L- a-phosphatidylcholine (lecithin) from egg yolk was selected as the phospholipid, and later studies compared other phospholipids and lipid extracts from meat. As the study originated from investigations of cooked meat flavor, the model system reactions were carried out in aqueous solution buffered with phosphate at an initial pH of 5.7 and concentrations of the reactants were selected to approximate their relative compositions in mammalian muscle. The reactions were carried out under pressure... 

Liquefaction of the rolled product with more cocoa butter and lecithin occurs at 60°C (Fig. 14.28, right). This works mainly with pre-treated raw materials, such as crumb powder, where the flavor has already been formed and the moisture content has already decreased to less than 1%, providing a free-flowing mixture that allows for easy for pouring. This process saves several days of batch conching. 

It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of Lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the preponderance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing ah or certain fractions of the total phosphatide complex. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteristics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but they are practically insoluble in fixed oils. When ah phosphatide fractions are present, Lecithin is partially soluble in alcohol and practically insoluble in acetone. 

Lecithin can be fractionated from cottonseed as phospholipids and glycolipids. Cottonseed lecithin shows flavor and color deterioration when blended with other vegetable oils. The saturated/unsaturated fatty acid ratio of cottonseed phospholipids is approximately 1 2 (39). Palmitic acid constitutes 90% of the total saturated fatty acids (36%), and linoleic acid is approximately 80% of the total unsaturated fatty acids (64%). Gossypol binds to lecithin during oil extraction from glanded cottonseed (approximately 9% in cmde phospholipids). This economically negates its... 

When compared with crude lecithin, oil-free lecithin is more hydrophilic and seems to have better emulsifying activity than its A1 alone would suggest. The removal of odor/flavor components with the oil also produces blander lecithins (7). 

Solubilization. Most lecithins can aid in the production of microemulsions, an example being oil-soluble flavors in aqueous systems. Although standard-grade lecithins do not disperse in water, many modified or fractionated lecithins are water-dispersible, and they can be used to produce microemulsions. Standard-grade lecithin can be blended with other surfactants (e.g., ethoxylated monoglycerides) to produce synergistic emulsifier blends that are also effective in producing microemulsions. 

As mentioned previously, soybean lecithin is used in food because of its emulsifying, wetting, release, and other surfactant qualities. Relatively small amounts of the lecithin are needed, often only 0.1% to 2% in foods. These use levels are more or less consistent with those of chemical surfactants (7). At these low levels of usage, the color, flavor, and odor of the lecithin normally are not noticeable. When lecithin is used in conjunction with synthetic emulsifiers, it sometimes has a synergistic effect, and thus lesser amounts of the synthetic emulsifiers need be used. 

Instant foods. Lecithin has been used as a wetting agent and emulsifier in instant foods. Foods including cocoa powder, instant drinks, instant cocoa and flavored coffee, powdered protein drinks, coffee whiteners, instant puddings, cake mixes, and instant toppings are widely employed applications for specific lecithins. The most common method to incorporate lecithin is as an external coating on the powder particles. The particular lecithin to be employed largely depends on the hydrophilicity or lipophilicity of the powder system (7). 

Producing bland fluid lecithins is possible by redispersing the de-oiled lecithin in clean oils that have been properly refined and deodorized. Lecithin flavors are not typically a problem in food applications because lecithins are used in most foods at low levels. Laboratory tests have shown that in finished food formulations, lecithins can either accentuate or reduce the flavor intensity of salt, acids, and some spices. However, lecithin flavors can penetrate bland dairy-based systems. Studies have shown that 0.25% de-oiled lecithin could be detected in cottage cheese (31). 

Lecithin is used in some applications for its apparent ability to modify certain flavors. Dashiell (31) has reported on the use of lecithin to modify flavors in chewing gum products, claiming that the lecithin reduced certain bitter flavor principles. 

Although much progress has been made in reducing flavor, some residual flavors always remain (303). In most foods, they are diluted and masked when the lecithins are incorporated at low levels. Flavor is a particular problem, however, in bland foods, such as dairy products. For more details on the role of lecithin in flavor development in foods, the reader is referred to reviews by Min and Stasinopoulos (304), Sessa (301), and Sipos (305). 

Recently, phospholipids, e.g., lecithin, were classified as nutraceutical foods (Colbert, 1998). The off-flavor associated with lecithin produced in fermented dairy products includes 2,4-nonadienal, 2,4-decadienal, and hydrogen peroxide (Suriyaphan etal., 2001). 

Centrophil . [Central Soya] Lecithin low flavor, sprayable gr s. 

The bioflavor compounds of blue cheese, obtained from fermentation of Aspergillus spp., were encapsulated in soy lecithin liposomes and spray-dried to obtain the powder form by Santana et al. (2005). A sensory evaluation was performed, by adding the liposome-bioflavor powder in a base of light cream cheese, which was spread on toasts. Flavor intensity, acceptance by the consumers, and purchasing intention were the tests done in the sensory evaluation. The results showed that the encapsulation maintained the characteristic flavor of blue cheese and the product was classified by the consumers as acceptable. The dried liposome-stabilized flavor was useful to add in foods and to be kept in storage. 

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