Development Of Fruit Emulsification Flavor

The objectives of the study were to investigate the preparation technology of emulsionflavor, impact of acid and sugar on odder release as well as flavor storage stability andapplication of additives such as weight enhancer, emulsifier, stabilizer, colorant and otherfactors to the grapefruit emulsion flavor and sweet orange flavor. Moreover such emulsifiedparameters (pressure, times of homogeneity, addition order of the ingredients etc.) were alsodetermined via discussion.Processing technologies was studied and technical parameters of grapefruit emulsionflavor were investigated. The ratio for weight enhancer: grapefruit base: EG: SAIB was1:0.87:0.57;the desirable proportion for compound emulsifier: SE-15: S-60: T-20 was0.35:0.10:0.55 with a dosage of 4.0 % in the total weight;the appropriate homogeneitypressure: 1st pressure is 110bar while 2nd pressure gone to 50 bar, twice homogenized;Added compound emulsifier into equilibrium while mixing, then kept mixing after waterwas added for dissolution, after that follows preliminary emulsification and homogenizedemulsification.Apart from these, stabilizers used in experiments did not achieve the goal of improvingemulsion stability. Therefore, a small amount of anti-oxidants were added into the oil phase.Technical parameters for sweet orange emulsion flavor was decided: sweet orange base:EG: SAIB was 1:0.9:0.53;the relatively ideal proportion for emulsifier: SE-15: 2.00%, T-40:1.5%, S-60:0.7%;150bar homogeneity pressure (1st pressure) twice homogenized. Toimprove the sensory properties, a bit of anti-oxidants was added into the oil phase;additionof materials follows the same order as grapefruit emulsion flavor. Contrary to the result forgrapefruit, stabilizer enhances emulsion stability.Both sugar and acid play a vital important part in the taste of the drink. GC-MS wasadopted to analyze the effects that citric acid and sugar exert on odor release of grapefruitemulsion flavor. The results indicated that a few citric acid could boost the release of flavorsubstances in the simulation system while more citric acid could reduce its odor release;Contrastive experiments showed that it was citric acid rather than pH value that affects therelease of flavor substances;With regarding to sugar, on one hand, it could improve taste buton the other hand it, under certain conditions, decreased the release of flavor substance.It was detected by using of Differential Scanning Calorimeter (DSC) that glasstransition temperature (Tg) of grapefruit flavor was lower than room temperature, which wasconducive to emulsion flavor storage. Transmission Electron Microscope (TEM) wasemployed to study the influence of flavor storage at different temperature and times offreeze-thaw on emulsion stability, furthermore it was found that too low temperature anddrastically fast freeze-thaw cycles reduce emulsion flavor stability, which was of greatlypractical value to storage and emulsion flavor usage.