1. Flavor Delivery via Lipid Encapsulation Flavor Retention in cake and Loaf Volume in Bread

2. Introduction -Abstract The ability of lipids to deliver flavorings in cake and bread applications was studied. A model flavoring (esters or garlic oil) was added to molten lipids (varying in melting point), the lipid allowed to solidify, and then it was cryo-ground to the desired particle size. This flavored lipid powder was then added to cake batter (esters) or bread dough (garlic oil) and the products prepared, baked and analyzed (cakes for ester retention and bread for loaf volume). For comparison, the model ester flavorings were prepared in liquid form and by spray drying.

3. Introduction -Encapsulation # 온도, 습도, 미생물 등에 의해서 내용물의 기능이 저하되는 것을 Encapsulation 을 통해 보호시키는 고급기술. # 여러 요인에 의해 생성되는 이물질들을 감소시키며, 극단적인 온도와 습도 하에서 다른 성분에 의한 반응성을 감소시켜 안정성을 갖게 할 뿐 아니라 특정 조건하에서 그 내용물을 의도하는 속도로 방출할 수 있도록 보호성 캡슐로 둘러 싸는 것을 말함.

4. Introduction # THE food / flavor industry has employed a variety of means in other to encapsulation flavor compounds in other to minimize flavor loss while maintaining the release properties necessary to deliver an acceptable level of flavor to the consumer. # A second consideration is that some essential oils/flavorings have antimicrobial activity. This activity can slow yeast growth thereby increasing proofing time and decreasing loaf volume(bread)

5. Material & Methods- Study1 #Bread ingredient Bread flour, granulated white sugar, shortening, yeast # Flavor carrier & Flavor Dritex C, Chinese garlic oil

6. Material & Methods- Study1 #Garlic flavor incorporation into lipid capsule Stir plate 5.0g commercial garlic oil !! 2-3 min before being allowed to cool & solidify

7. Material & Methods- Study1 #Garlic flavor incorporation into lipid capsule Hammer mill Freezer

8. Material & Methods- Study1 #Bread preparation Dry Mix – Bread Flour 100g, Sugar 6.0g, Salt 1.5g, Shortening 3.0g Yeast – Dry Yeast 1.0g Water – Water + Garlic oil solution (20, 125, 250, 500, 1000, 5000ppm flour basis) + Flavored or non-flavored hammer milled dritex C Control Loaves Encaps ulation Dritex C Blank 123 => Baking at 215°C for 13min in a rotary oven => cool

9. Material & Methods- Study1 # Analytical methods Rapeseed displacement method # Data analysis MacAnova software – ANOVA analysis

10. Result- study1 Loaf volume of breads made with 5,000ppm Liquid oil, 5,000ppm garlic oil in Dritex C, or 1,000ppm garlic oil in Dritex C were significantly lower than the loaf volume of the control or breads made with Dritex 20ppm group.

11. Result- study1 Reduction in loaf volume as the level of garlic oil is increased up to 1,000ppm in both the liquid garlic oil, and garlic oil in Dritex C systems. There is no change in loaf volume when increasing the garlic oil from 1,000 to 5,000ppm.

12. Materials and Methods -Study2 Study 2 - Ester loss from cakes - cake flour - granulated white sugar - non-fat dry milk - dried egg whites - double acting baking powder - salt - ethyl acetate(EA), ethyl butyrate(EB) - ethyl hexanoate(EH), ethyl octanoate(EO)

13. Materials and Methods -Study2 I. Cake flavor system ♨ 15g ethyl acetate, 6g ethyl butyrate, 30g ethyl hexanoate, 30g ethyl octanoate and 30 ethyl decanoate. ⇒ a ratio of 5:2:1:10:10 for the five respective flavor compounds.

14. Materials and Methods II. Size reduction of lipid block -The flavored block of lipid was ground as noted above for the bread study except that three particle sizes were obtained, 1.016, 1.575, and 3.25mm, labeled as small, medium, and large, respectively.

15. Materials and Methods III. Flavor delivery in spray dried form A total of 761g of powder was collected. This flavored, free-flowing powder was added to the cake as one of the flavor systems included in this study. N-LOK ? low viscosity product especially designed for the encapsulation of flavors, fats, oils and vitamins. It is characterized by excellent resistance to oxidation.

16. Materials and Methods IV. Cake formula and baking - each cake was cooled 5min(before de-panning) - cooled to room temperature on a wire rack (before being weighed with their respective pans) - wrapped with two layers of aluminum foil - stored in a blast freezer at -20 until needed for analysis.

17. Materials and Methods Analytical methods; Study 2 - Ester loss from cakes I. Cake – Flavor analysis - In order to prepare the cake samples for analysis: the cake were frozen, cut in half and cheese grater was used to sample a cross section of the cake after removal of the crust. - GC analysis was used to quantify the esters remaining in the baked cakes.

18. Materials and Methods Analytical methods; Study 2 - Ester loss from cakes II. Quantification of esters - 4 cakes were baked → without flavor and containing Dritex C or Shurset 125. Each of the lipids was incorporated into each cake at 3.75g or 5.60g. In addition, a cake containing no lipid(i.e. Dritex C or Shurset 125)was baked. - Dilutions were prepared in order to provide the model flavor at levels of 100,40,20,10, and 5 of that added to the experimental cakes. Various dilutions + 0.1g equilibrate 24 hrs Added to each vial +4ml internal standard solution Vortexing At high speed for10s Placed in the GC autosampler analyzed

19. Materials and Methods Data analysis ; Study 2 – Analysis of flavor levels in cake - All Statistical analysis was performed using MacAnova software. - The cake data were analyzed in two groups. - Flavor in lipid (Dritex C or Sureset 125, each at three particle sizes) - Flavor in lipid (Dritex C or Sureset 125, each at three particle sizes) - All treatments (flavor in lipid, spray dried, and liquid form) - All treatments (flavor in lipid, spray dried, and liquid form) Investigated any differences between the flavor level of the lipid groups. Examined the flavor levels for the groups which incorporated the flavor in the form of liquid, spray dried, and lipid encapsulated.

20. Results and Discussion The influence of lipid-based flavor delivery systems on ester retention in baked cake. - EA, EB : greater than 99% irrespective of the flavor delivery system. - EH : retained in the cakes for the lipid encapsulated, liquid, or spray dried favor delivery systems. - EO: retained in the baked cakes irrespective of the delivery system

21. Results and Discussion I.1th hypothesize: However, the mean particle size did not influence the retention of the model esters during the baking of cakes. II. 2th hypothesize: However, the influence of melting point of the fat(Dritex C melting point 67 ℃, Shurset 125 melting point 52 ℃ ) did not influence the retention of the model esters. ★ This observation suggests that losses from the fat particles into the cake batter were unchanged by fat melting point.

22. Conclusion I. there were no significant differences in retention of the ester model system between the lipid encapsulated, liquid, or spray dried flavor delivery systems after baking in cakes. II. No benefit of using a larger lipid particle or higher melting point lipid for this application. ★ Losses may be less if the particles were produced by a true spray chilling operation as opposed to hammer milling of a solidified fat.