Flavors modification technology

FLAVOR MODIFICATION TECHNOLOGIES Solubility-Limiting Methods... 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Two other practical appHcations of en2yme technology used in dairy industry are the modification of proteins with proteases to reduce possible allergens in cow milk products fed to infants, and the hydrolysis of milk with Hpases for the development of Hpolytic flavors in speciaHty cheeses. 

Tan, C.T., Physical Chemistry in Flavor Products Preparation in Flavor Technology Physical Chemistry, Modification, and Process, Ho, C-T Tan, C-T. Tong, C-H. (Eds.), American Chemical Society Washington, 1995, pp. 1-17. 

Another promising area for adaptation of enzyme bioreactor technology is that of lipid modification. Several examples are a) the interesterification of triacylglycerols to change their composition b) limited lipolysis for production of flavors and c) conversion of cholesterol to forms that are not absorbed. The potential stabilization of enzymes to the presence of organic solvents would provide a definite advantage to enzyme bioreactor technology for the modification of lipid molecules. 

The technology has been developed for production of flavor systems via controlled enzyme modification of butterfat (EMB). Lipases and esterases from various sources are used (J ). Nelson (6) described the essential steps for producing lipolyzed butterfat products. Arnold t al. ( ) published a comprehensive review on the application of lipolytic enzymes. 

Karmas, R. and Karel, M. Modeling Maillard browning in dehydrated food systems as a frmction of temperature, moisture content, and glass transition temperature. Flavor Technology Physical Chemistry, Modification, and Process, American Chemical Society, Washington D.C., pp. 64-73, 1995. 

The use of critical fluids for the extraction and refining of components in natural products has now been facilitated for over 30 years. Early success in the decaffeination of coffee beans and isolation of specific fractions from hops for flavoring beer, using either supercritical carbon or liquid carbon dioxide, are but two examples of the commercial application of this versatile technology. Critical fluid technology, a term that will be used here to embrace an array of fluids under pressure, has seen new and varied applications which include the areas of engineering-scale processing, analytical, and materials modification. 

In addition to large volume enzyme appHcations, there are a large number of specialty applications for the enzymes. These include use of the enzymes in clinical analytical applications, flavor production, protein modification, personal care products, DNA technology, and in fine chemical production. Unlike bulk industrial enzymes, these enzymes need to be free from side-activities, which require extensive purification process. 

Hnang, T.-C., H.-Y. Fn, C.-T. Ho, Kinetics of tetramethylpyrazine formation under high hydrostatic pressnre, in Flavor Technology Physical Chemistry, Modification and Process, C.-T. Ho, C.-T. Tan, C.H. Tong, Eds., Amer. Chem. Soc., Washington,... 

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