Use of Modified Starches in Stabilizing and Protecting Flavors

Protecting aroma and flavors in food products is a very important but challenging task. Taste and appearance make food products desirable. These quality factors propel the popularity of food products and drive the consumers to purchase them. During manufacture and storage, the flavors in food products are exposed to a variety of conditions that reduce its potency or alter its flavor profile. It is therefore essential to stabilize and protect the flavors. Stabilization and protecting flavors are very essential steps prior to processing. The most important groups of ingredients used in stabilizing and protecting flavors are the hydrocolloids. One of the most common and abundant hydrocolloids is starch. Starch is a relatively cheap and abundant hydrocolloid. For this reason, a number of ingredients used to protect flavors are derived from starch. This article reviews the different modified starches that are used to protect and encapsulate flavors

Keywords:

Hydrocolloid , Modified Starch , Flavor Stabilizing