date:May 08, 2012
ease from foods in order to develop foods with desired sensory properties.
However flavor release in emulsion systems is more complex than other systems, and is often highly related to the properties of the flavor molecules and those molecules' interactions with other food components such as oils and emulsifying or thickening agents.
It is now commonly accepted that the emulsifiers play an important role in modifying the behavior of flavor release, not only because emulsifiers largely deter