Factors affecting flavour release and uptake in O/W emulsion

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Abstract
Summary: A scale‐up model was developed which assumes that the equation governing one‐dimensional unsteady‐state mass transfer in stirred diffusion cells also applies to three‐dimensional unsteady‐state mass transfer in O/W emulsions, and that complete and instantaneous mixing follows emulsion dilution. Substitution of experimental stirred cell transfer rates into the scale‐up model gave the following predicted times (sec) for the attainment of 50% equilibration in the diluted emulsions. Dispersed phase Compound transferred Time (sec) Liquid vegetable or silicone oils n‐hexanol and n‐octanol 0·66–9·3 Liquid vegetable oils Cholesterol ≫ 15 Semisolid oils n‐hexanol (C6) 5·0–37 Solid oil n‐octanol (C8) 75–78 In the study of transfer of alcohols, full alcohol equilibration occurred in all cases in less than 15 sec. Possible reasons are discussed for the discrepancies between measured and predicted rates. Supplementation of the emulsifier system with sodium caseinate or the proteins of egg yolk did not produce a measurable retardation of the release rate. Cholesterol uptake was very slow only when it was associated with surfactant in the aqueous phase. Increasing the initial oil fraction until the emulsion was ‘plastic’ gave readily measurable C8 transfer rates because mixing following dilution was not complete and instantaneous.

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