date:May 08, 2012
ispersed in oil above melting point monoglyceride formsself-assembled structures (liquid crystal) on cooling, which have the potential to structure oil in emulsion systems.
They revealed that such monoglyceride structures could be used to help control flavor release in emulsion systems, and may have potentialto modify flavor release in fat-reduced food.
Flavour formulation
Flavor plays an important role in food preference. As such many studies have investigated the mechanisms of flavor rel