| Popis: |
Beverage flavor emulsions are a unique class of emulsion. They are required to be stable in concentrate form and also in the diluted finished beverage. Because the addition of weighting agents is regulated by governments, the density of the flavor oil plus weighting agent cannot reach that the sugar solution in the beverage. Based on the Stokes' law, these emulsions will not be stable in the sugar solution due to the difference of the density of the oil phase and the water phase containing sugar. This study shows a film of gum arabic or modified starch is formed on the surface of oil droplets and encapsulates the oil droplets. At the proper size of oil droplet, the film contributes enough weight to make the emulsion oil droplets stable. The formation of interfacial film on an oil droplet was studied under a microscope. In this type of emulsion, oil droplets are encapsulated by emulsion liquid membrane. The encapsulated flavor oil in the droplets is released when the beverage is consumed. |
