Article

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

Journal of Food Science (Impact Factor: 1.78). 04/1999; 64(3):390 - 392. DOI: 10.1111/j.1365-2621.1999.tb15048.x

ABSTRACT ABSTRACTA 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.

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    ABSTRACT: Milk and milk products are an important part of daily nutrition in many regions of the world. Besides fulfilling nutritional requirements, the flavour of milk and milk products is a key parameter for consumer acceptance and marketing (Drake et al., 2007a). The market for dairy products in more traditional dairying countries has been growing steadily; most of this growth can be attributed directly to the introduction of novel product options and increasing application of milk constituents in other food formulations. Due to the importance of dairy products in daily life, especially for consumers in traditional dairying countries, they are being used increasingly as delivery systems for biologically active/nutraceutical preparations. Even higher growth in the consumption of milk and milk products is now coming from countries which did not have any tradition of dairying; such countries offer tremendous opportunity for further enhanced sales. At the same time this increased consumption also challenges researchers and manufacturers to create new product solutions to better suit the palette of consumers recently introduced to dairy products.
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