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Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System
Author(s) -
RANKIN SCOTT A.,
BODYFELT FLOYD W.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10902.x
Subject(s) - diacetyl , chemistry , guar gum , lecithin , chromatography , butterfat , xanthan gum , viscosity , carboxymethyl cellulose , food science , organic chemistry , rheology , sodium , milk fat , materials science , linseed oil , composite material
Commercial stabilizers and emulsifiers were examined for effects on headspace diacetyl at 0.05, 0.10, and 0.20% (wt/wt) in a 5% milkfat model system. Headspace diacetyl was determined by recovery with dynamic headspace sampling. Headspace diacetyl decreased with increasing system viscosity. Guar gum and carrageenan resulted in similar decreases in headspace diacetyl when corrected for viscosity. Xanthan gum resulted in the greatest decrease in headspace diacetyl after correction for viscosity at increasing gum levels. Lecithin had no effect on viscosity; however, it decreased headspace diacetyl in direct relation to lecithin level. Carboxymethyl cellulose increased viscosity and decreased headspace diacetyl.