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7. Emulsification and aroma fixation
Given their hydrophobic nature, the use of flavor compounds in aqueous media requires the preparation of oil-in-water emulsions.
On the other hand, flavoring compounds obtained in liquid form are, as we have already mentioned, subject to deterioration when exposed to air or water during storage for varying periods of time. The transition from liquid to solid form, which is easier to handle, at least for certain applications, also makes it possible to protect volatile compounds in the form of fixed, coated, encapsulated or complexed flavors.
7.1 Emulsions
Preparing emulsions of flavor compounds requires the use of two or three types of additives: emulsifiers, stabilizers and thickeners.
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Emulsification and aroma fixation
Industrial applications of food flavorings
Bibliography
References
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Regulations
European regulations on flavorings have been drawn up to guarantee fair trading conditions, with due respect for consumer information and safety. European directive 88/388/EEC of June 22, 1988 (translated into French law by the decree of April 11, 1991) is based, according to a subsequent regulation of 1996, on a directory of flavoring substances authorized (to date numbering 2,763) in the countries of the Union. This list...
Directory
Organizations
Associations and unions
French Federation of Aromatics Industries (FEDAROM)
Syndicat national des fabricants de produits aromatiques (PRODAROM) http://www.prodarom.fr
Syndicat national des industries aromatiques alimentaires (SNIAA)
Statistical and economic data
The global flavors market (flavors account for around half of the flavors and fragrances market) is estimated at over US$6 billion in 2006, with annual growth of around 7%. The European market alone represents around 30% of this market, on a par with North America, with the Asia-Pacific region accounting for 27%. In 1999, sales of flavours by food industry sector were as follows: beverages 31%, savoury products...
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