Callaghan Innovation Research Papers

Back to Research Papers

TitleThe influence of emulsion structure on the Maillard reaction of ghee
Publication TypeJournal Article
Year of Publication2014
AuthorsNewton, A.E., Fairbanks A.J., Golding M., Andrewes P., and Gerrard J.A.
JournalFood Chemistry
Volume173
Pagination1243 - 1249
Date Published2014
ISSN03088146 (ISSN)
Keywordsarticle, butter, Chemical reactions, controlled study, cooking, Emulsification, Emulsion structures, EMULSIONS, Evaporation, ghee, glycation, glycosylation, high temperature, Maillard reaction, microemulsion, O/W emulsions, Oil shale, Oil-in-water emulsions, Oils and fats, volatile agent, Volatile compounds, Volatile organic compounds, W/O emulsions, Water in oil emulsions, water oil cream
AbstractFood systems, such as cream and butter, have an emulsion or emulsion-like structure. When these food emulsions are heated to high temperatures to make products such as ghee, the Maillard reaction forms a range of volatile flavour compounds. The objective of this paper was to unravel the specific influence of emulsion structure on the Maillard reaction pathways that occur during the cooking of ghee using model systems. Switching the dispersed phase from oil to water provided a means of altering the ratios of volatile compounds produced in the cooked samples. The oil-in-water emulsion generated a volatile compound profile similar to that of the fat containing two phase model matrix, whereas the water-in-oil emulsion produced a different ratio of these compounds. The ability to generate different volatile compound profiles through the use of inverted emulsion structures could point to a new avenue for control of the Maillard reaction in high temperature food systems. © 2014 Elsevier Ltd. All rights reserved.
URLhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84910647039&partnerID=40&md5=6be6d10a22f2dc3a3bf7fbb9232b31a6
DOI10.1016/j.foodchem.2014.10.147

Back to top