INTERACTION OF FLAVOR COMPOUNDS WITH MICROPARTICULATED PROTEINS

The vapor pressures of acetaldehyde, diacetyl, ethyl benzene, ethyl caproate, ethyl heptanoate, ethyl sulfide, hexanal, trans-2-hexenal, D-limonene, octanone, 1-pentanol, 2-pentanone, and styrene (50 ppm each) over a vegetable oil emulsion, water or selected fat replacer (aqueous solutions, 37-degrees-C) was monitored. The five fat replacers were a whey-based and an egg based microparticulated protein, a pregelatinized tapioca maltodextrin, microcrystalline cellulose (MCC) and a MCC/carboxymethyl cellulose blend. The flavor compounds interacted with oil in a predictable manner following Raoult's Law. The fat replacers generally had little influence on vapor pressure of the flavor compounds behaving as in a water system except for the Simplesse products which had substantial interaction with aldehydes.