Correlation between structure of emulsion food with novel physical properties and release behavior of internal ingredients

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K05926
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Kyushu University
• Principal Investigator: Igura Noriyuki 九州大学, 農学研究院, 教授 (30260722)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: エマルション / フレーバー / テクスチャー / ゲル / 粘度

Outline of Final Research Achievements

We investigated the physical properties and structure of oil-in-water emulsions containing thickening agents (gelling agents) such as polysaccharides and proteins in the continuous or dispersed phases, and the release behavior of aroma compounds from the emulsions. As a result, it was found that the increase in viscosity due to the addition of xanthan gum or gum arabic and the structure of these thickeners affect the release behavior of the aroma compounds, that the structure of the aroma compounds also affects the release behavior, that by changing the viscosity of the dispersed phase, the release behavior of aroma components can be changed without changing the physical properties of emulsion.It was also shown that the addition of soybean protein or starches of different origins to the agar emulsion gel enabled the development of foods with unique textures.

Free Research Field

食品工学

Academic Significance and Societal Importance of the Research Achievements

本研究は新規食品の開発に大きく寄与すると考えている。特に、エマルションの連続相だけでなく分散相の物性を変えることで、フレーバーの放出挙動が変化させうることからより風味の高い食品の開発に寄与すると考えている。また放出挙動はエマルション成分だけでなく、内在成分の構造にも寄与していたことから、添加物の組み合わせによって、内在成分の放出挙動を制御することが可能となることを示している。これにより、放出時間の制御が可能になれば、エマルションを利用したDrug Delivery Systemにも応用可能になるのではないかと期待している。