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 guar gum increa...

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Bibliographic Details
Published in:Journal of food science 1999-05, Vol.64 (3), p.390-392
Main Authors: Chen, L, Boyle-Roden, E, Rankin, S.A
Format: Article
Language:English
Subjects:
application rate
aroma
carrageenan
chromatography
dairy
Fatty acids
Fermentation
fermented milk
food additives
Food science
guar gum
gums
hydrocolloid
Milk
odors
short chain fatty acids
viscosity
volatile fatty acids
volatility
xanthan gum
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Summary: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 guar gum increased the volatility of caprylic acid. Low and high levels of guar gum had no effect on tree 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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15048.x