Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system

Commercial stabilizers and emulsifiers were examined for effects on headspace diacetyl at 0.05, 0.10, and 0.20% (wt/wt) in a 5% milkfat model system. Headspace diacetyl was determined by recovery with dynamic headspace sampling. Headspace diacetyl decreased with increasing system viscosity. Guar gum and carrageenan resulted in similar decreases in headspace diacetyl when corrected for viscosity. Xanthan gum resulted in the greatest decrease in headspace diacetyl after correction for viscosity at increasing gum levels. Lecithin had no effect on viscosity; however, it decreased headspace diacetyl in direct relation to lecithin level. Carboxymethyl cellulose increased viscosity and decreased headspace diacetyl.