Interaction of Flavor Compounds with Microparticulated Proteins

The vapor pressures of acetaldehyde, diacetyl, ethyl benzene, ethyl caproate, ethyl heptanoate, ethyl sulfide, hexanal, trans‐2‐hexenal, D‐limonene, octanone, 1‐pentanol, 2‐pentanone, and styrene (50 ppm each) over a vegetable oil emulsion, water or selected fat replacer (aqueous solutions, 37°C) was monitored. The five fat replacers were a whey‐based and an egg based microparticulated protein, a pregelatinized tapioca maltodextrin, microcrystalline cellulose (MCC) and a MCC/carboxymethyl cellulose blend. The flavor compounds interacted with oil in a predictable manner following Raoult's Law. The fat replacers generally had little influence on vapor pressure of the flavor compounds behaving as in a water system except for the Simplesse products which had substantial interaction with aldehydes.