Multi-layer emulsions control flavour release in foods, study reveals

Multi-layer emulsions can be used to control the release of flavours in food and drink products, according to a new study published in the journal Food Hydrocolloids.

The study, led by Ofir Benjamin from the Riddet Institute in New Zealand, demonstrated that a multi-layer emulsion facilitates the release of volatile organic compounds (VOCs) such as flavour and aroma compounds by changing certain conditions such as pH or salt concentration.

This technique can also be customised to control conditions when the compounds are released, so that they are only emitted as food is placed in the mouth.

The researchers measured the release of VOCs with different physiochemical properties from aqueous solutions and emulsion systems, and found that the VOC release was increased for the unstable primary emulsions at pH 5, whereas the multi-layer emulsions were stable.

The scientists noted that multi-layer emulsions appear to have potential advantages over primary ones in terms of VOC by maintaining a similar volatile release profile to a stable emulsion system, and for designing controlled release using external triggers such as pH and salt.