The aim of the present research was to study the aroma partition properties of saturated monoglyceride oilwater gels. To this purpose, gels added with lemon oil were prepared mixing water, sunflower oil and commercial saturated monoglycerides. Three mixtures containing different ratios between the ingredients were considered. The gel characteristics were studied by synchrotron X-ray diffraction (XRD), calorimetry, polarized light microscopy and rheological measurements. The aroma partition was studied by using HSGC analysis. The gel structure is made of a multilamellar crystalline network, in which monoglycerides form shells encapsulating oil. Depending on the ratio between ingredients, the gel shows different rheological behaviour. The structured multilamellar phases greatly affect the partition of aroma evidencing the capability to entrap lipophilic compounds within the monoglyceride/oil shells. Since the aroma entrapping capacity showed by monoglyceride structures could greatly affect the perceived aroma intensity of the final product, this effect should be carefully taken into account during the development of new formulation
Effect of the structure of monoglyceride oil water gels on aroma partition
Gianmichele Arrighetti;Luisa Barba
2010
Abstract
The aim of the present research was to study the aroma partition properties of saturated monoglyceride oilwater gels. To this purpose, gels added with lemon oil were prepared mixing water, sunflower oil and commercial saturated monoglycerides. Three mixtures containing different ratios between the ingredients were considered. The gel characteristics were studied by synchrotron X-ray diffraction (XRD), calorimetry, polarized light microscopy and rheological measurements. The aroma partition was studied by using HSGC analysis. The gel structure is made of a multilamellar crystalline network, in which monoglycerides form shells encapsulating oil. Depending on the ratio between ingredients, the gel shows different rheological behaviour. The structured multilamellar phases greatly affect the partition of aroma evidencing the capability to entrap lipophilic compounds within the monoglyceride/oil shells. Since the aroma entrapping capacity showed by monoglyceride structures could greatly affect the perceived aroma intensity of the final product, this effect should be carefully taken into account during the development of new formulationI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
