Polysaccharides flavor-releasing

Random-coil polysaccharides make strong films, because they are given to a high incidence of long-life contact points for the same reason, they are good carriers of flavor. Notably, concentration had no effect on flavor release from a nongelling xanthan dispersion (Baines and Morris, 1988). 

Depending on conditions, oak may also release polysaccharides, mainly consisting of hemicellu-loses, that contribute to wine flavor. 

Carbohydrates can have a measurable influence on the release and perception of flavors. Carbohydrates change the volatility of compounds relative to water, but the effect depends on the interaction between the particular volatile molecule and the particular carbohydrate. As a general rule, carbohydrates, especially polysaccharides, decrease the volatility of compounds relative to water by a small to moderate amount, as a result of molecular interactions. However, some carbohydrates, especially the monosaccharides and disaccharides, exhibit a salting-out effect, causing an increase in volatility relative to water (Godshall, 1997). 

In complex coacervation (20 pm to 1 nun), for example, aqueous solutions of active component (AC), polyanion (-) and polycation (+) are mixed. The two polymers with opposite charges (electrostatic interactions) will interact to form a deposit of coacervate at the surface of AC (i.e., acacia gum, alginate CMC with gelatine proteins and anionic polysaccharides) (De Kruif et al., 2004). Reticulation may be provoked by dilution, and modification of pH, tanperature (Figure 39.10). Gelatine and acacia gum (opposite charge at low pH) were used to encapsulate flavor lipophilic oil to be used in frozen foods and released upon heating (Yeo et aL, 2005), with liquid or solid core (Leclercq et al., 2009). 

To determine correctly the influence of random coil polysaccharides on aroma and flavor perception, further investigation of the influence of experimental factors such as those considered is required. In addition, a technique to determine release of tastant, e.g., sucrose, must be developed. Finally, further studies with different thickeners, different tastants, and volatile compounds of different aroma character are needed as the interactions found will most likely be compound- and hydrocolloid-specific. 

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