Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems

Moran, Linda L.; Yin, Yanlong; Cadwallader, Keith R.; Padua, Graciela W.

doi:10.1016/b978-0-12-404568-2.00026-1

Cited by 1 publication

(2 citation statements)

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“…3 Effects of molar mass on aroma compounds and carriers on the retention of aroma compounds, the diffusion of aroma in the carrier (mainly polysaccharide, protein and lipid) is strongly influenced by its state. The diffusion coefficient of aroma compounds is known to decrease when the carrier materials changes from rubbery state to glass state ( Moran, Yi, Cadwallader & Padua, 2014 ).…”

Section: Molar Mass Effect On Mechanical Properties Of Gels and Solidmentioning

confidence: 99%

“…To understand systematically the aroma retention or release, it is logical to examine the influence of molar mass, chemical groups, polarity and volatility of aroma compounds retained in various carriers, glucose, maltose, maltodextrin, starch, thickening or gelling polysaccharides, proteins, and lipids. A general tendency that higher molar mass aroma compounds are better retained was recognized ( Moran, Yin, Cadwallader, & Padua, 2014 ). The relative retention was in the following order, ethyl propionate (MW = 102 g/mol) < ethyl butyrate (MW = 116) < isoamyl butyrate (MW = 158) < n-butyl pentanoate (MW = 158) in glucose, maltose (DE 50), maltodextrin (DE 41.4) and maltodextrin (DE 28.5) as a carrier of aroma compounds ( Goubet, Le Quere, & Voilley, 1998 ).…”

Section: Molar Mass Effect On Flavour Intensitymentioning

confidence: 99%

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Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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Section: Molar Mass Effect On Mechanical Properties Of Gels and Solidmentioning

confidence: 99%

Section: Molar Mass Effect On Flavour Intensitymentioning

confidence: 99%