Effect of mono and diglyceride of medium chain fatty acid on the stability of flavour emulsion

Abstract

Flavour emulsion is used in a wide range of food products including carbonated beverages, dairy products, confectionaries, and bakery products. Among its food applications are extensive uses in bakery products due to its high heat resistant properties. In flavour emulsion flavour oil is suspended in water phase and this water phase retains flavour even if such flavour emulsion is used for high temperature food application like baking. But flavour extracts are made by suspending flavour oil in alcohol. So, such flavour extracts are not suitable for high temperature food processing, since alcohol evaporates at high temperature. Thus, flavour emulsion is much better than flavour extracts. The stability of flavour emulsion depends on the emulsifier used in making flavour emulsion. Monocaprylin and dicaprylin are mono and diglyceride of medium-chain fatty acids having very good emulsifying properties. The stability of flavour emulsion can be improved by making use of mono and diglyceride as an emulsifier. The present study focused on the development of stable flavour emulsion from fruit waste using mono and diglyceride of medium-chain fatty acid as an emulsifier. The stable flavour emulsion is made from orange oil, water and emulsifier using ultra high-pressure homogenizer with 25 MPa pressure. Emulsifier mono and dicaprylin were synthesized by the esterification reaction between glycerol and caprylic acid. The effect of various combination of mono and dicaprylin is studied on the formation of stable flavour emulsion. The higher monocaprylin content in the emulsifier combination showed excellent results and a good synergistic effect on the stability of the emulsion. The combination of mono: diglyceride which resulted in the formation of stable flavour emulsion is 80:20 at 10% concentration, 2 passes and 25 mPa pressure in a high-pressure homogenizer. The stability of flavour emulsion was investigated using a storage study. The emulsion was found to be stable for 30 days at ambient temperature (25°C) and refrigeration temperature (4°C) but showed low stability at 50°C.