Flavor release - Low-fat products
3 important questions on Flavor release - Low-fat products
Which compounds can replace the structure function of fat?
Polysaccharides and protein aggregates.
Why are polysaccharides not good fat replacers concerning flavour?
They have a much lower hydrophobicity, the flavour holding capacity will decrease for the hydrophobic flavours. They are often polar, and hydrogen bonding is often responsible for the flavour interactions. Not good abilities to interact with hydrophobic flavours.
Why are proteins not good fat replacers concerning flavour?
They have the ability to interact more with hydrophobic flavours due to their hydrophobic bindings sites. The more hydrophobic binding sites they have, the better is the flavour-protein interaction. However, the interaction should be reversible, as the flavour should also be able to be released.
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