Flavour microemulsions

Flavour microemulsions are used in clear products such as dear mouthwashes and clear beverages [842],... 

Animal phospholipids, especially egg phospholipids or egg yolk, are the key precursors for a patent application, which claims the reaction with a sulphur-containing compound like cysteine to produce meaty flavours ]102], Phospholipids and monoglycerides can play a fundamental role in the physical structure of a process flavour. Vauthey and co-workers ]103] use these emulsifiers in water to generate nanostmctured mesophases or microemulsions at the reaction temperature. Better aroma yields and different aroma compounds were obtained in these nanostmctured reaction media compared to aqueous solutions. 

Microemulsions play a special role in the incorporation of food additives in finished products [150]. Aromas and some food dyes are typically oil-soluble compounds. It has been shown experimentally that microemulsions formed with Tween 20 are able to solubilise quite large quantities of flavours. Up to 3 moles of flavour could be solubilised per mole of Tween 20. Incorporation of vitamins in foods, e.g. vitamin E, and p-carotene turned out to be also effective. In this case, the solubilisation of vitamin E in nonionic micelles protects it from oxidation decomposition. Finally, the solubilisation of ascorbic acid in sardine oil microemulsion droplets prevents lipid oxidation. The effect is enhanced on adding tocopherol into the oil phase. 

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