Volatilities of Short‐Chain Fatty Acids in a Fermented Milk Model System as Affected by Stabilizers

A fermented milk model system was employed to investigate the volatilities of butyric, caprylic, and caproic acids as affected by low, intermediate, and high levels of carrageenan, guar and xanthan gums. Carrageenan exhibited no effect on fatty acid volatility. Intermediate levels of guargum increased the volatility of caprylic acid. Low and high levels of guar gum had no effect on free fatty acid volatility. At low and high levels, xanthan gum had no effect on volatilities of fatty acids. The intermediate level of xanthan gum increased volatilities of caproic and caprylic acids. The effects of viscosity were potentiated with increased fatty acid chain length.