Improving the Stability and Flavour Intensity of Emulsion Flavor by Collision-High Pressure Homogenizer

• Main Authors: LIN, JIA-WEI, 林佳緯
• Other Authors: CHANG, SHU-WEI
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/f87m4g

碩士 === 大葉大學 === 藥用植物與保健學系 === 105 === Stability, dispersibility, and flavour intensity of fragrances are key evaluation criteria that determine the applications of perfume products. To enhance the stability and flavour intensity of an emulsion flavor, this study is subdivided into two major parts. The first part involves the use of Collision-high pressure homogenization (HPH) combined with response surface methodology (RSM) to identify the optimal processing conditions. Based on no colloids addition, our aim is to enhance the dispersibility of a fragrance in the product, physical homogenization was used to decrease the size of the emulsion droplets, the distribution range of particle size, and to reduce the surface tension of the emulsion flavor and free energy of a thermally stable state. This is necessary to achieve another aim: decreasing the occurrence of Ostwald ripening phenomena. The results of the first part showed that the optimal high-pressure homogenization conditions correspond to a surfactant concentration of 6.59 %, oil phase concentration of 10.23 %, homogenization pressure of 83.97 MPa, and a single homogenization procedure. Under these conditions, droplets with a particle size of 1.23 ± 0.04 µm (mean ± SD) were obtained. Compared with particles can be significantly in the control group (6.52 ± 0.11 µm), the optimal particle size of experimental group (HPH) was decreased by 81.2%. Storage experiments (98 days, 25°C) indicated that there was oil–water separation when the control group was stored for 2 months, but the experimental group (HPH) could be stored for more than 3 months without any noticeable separation phenomena. The second part of this study is the analysis of the effect of changes in particle size on flavour intensity. Experimental results showed that a decrease in particle size can increase the flavour intensity. For similar flavour intensity conditions, the addition amount of the high-pressure homogenization group and the control group were 0.1% and 0.15%, respectively. In other words, the amount of emulsion flavor necessary for the manufacturing procedures can be reduced by 33% after processing by high-pressure homogenization. The use of the physical Collision-high pressure homogenization technology can improve the traditional process of production of oil-in-water emulsion flavor, can promote useful changes in the microstructure of essences, can effectively increase product quality, stability, and overall flavour intensity. Besides, in the absence of additional thickeners or density regulators, the emulsion flavor can be resistant to flotation or precipitation phenomena, which is a naturally result from gravity.