Edible Films May Replace Traditional Flavour Carriers

Edible films composed of fat and iota-carrageenans may outperform traditional fat-based carriers used as flavour enhancers in food items, French university researchers have found.

A range of ten flavours were encapsulated in the film with good stability upon processing and good release properties, according to findings published in Carbohydrate Polymers.

The films exhibited good emulsion stability and mechanical properties and were better at retaining flavour than the fat-only system.

Carrageenans films are able to retain volatile compounds during film-process formation and release gradually over time.