Flavour Binding by Solid and Liquid Emulsion Droplets - Food Colloids: Self-Assembly and Material Science - page 432

interactions between solid fat droplets and aroma molecules are weaker but
more complex. A small amount of added aroma can bind at the droplet surface,
but larger amounts can dissolve the crystalline droplets according to the phase
diagram and partition into the liquid oil. The melting and dissolution of
droplets in a food emulsion can have a huge effect in the concentration of
head-space volatiles. It may provide a way to develop a small-molecule delivery
system.
Acknowledgement
This work was partially funded by a grant from the Center for Food Manu-
facturing, Pennsylvania State University.
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