PSYC 2390 Lecture Notes - Lecture 3: Rancidification, Lecithin, Phospholipid
15 Jul 2018
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Document Summary
Not themselves impart flavour, but rather intensify in some manner the flavours that are naturally present or are added to food. Protein hydrolysates: a protein hydrolysate is a protein breakdown product obtained via enzyme or chemical acid, alkali) action. The purpose of protein hydrolysates include enhancing food nutritive value, enhancing protein functuality, and adding flavour. Protein hydrolysates function in foods as both flavourings and flavour enhancers: hydrolyzed vegetable proteins (hvp) are derived from soybeans and are used for flavour, and as alternative sources of protein to meat and dairy products. However, they are not usually considered in the same category as protein hydrolysates. Flavour encapsulation: encapsulation is a technique applied to flavours to accomplish convenience, stability, and timed release. This type of system is an effective oxygen and moisture barrier, and offers delayed release of the flavor compound until the fat melts. The chemistry of flavour deterioration: off-flavours, sometimes confused with taints," refer to an unwanted flavour development in foods.
