By Bryant WelbourneUniversity of Alabama
Dr. Lingyan Kong of the University of Alabama was recently awarded a $425,000 grant from the United States Department of Agriculture to research and improve flavor use efficiency and stability in foods using supramolecular starch-flavor structures.
Flavor, the sensory impression of food, is determined primarily by the chemical senses of smell and taste. Flavor stability and release behavior are significant quality and acceptability factors for food, but they are difficult to control.
A common example used to describe the short-lived nature of flavor is how some chewing gum products provide a blast of flavor that lasts only several seconds or minutes.To find innovative solutions to the challenges of food flavor use, Kong is developing a composition, known as supramolecular starch-guest inclusion complexation, to modulate flavor encapsulation and release as novel food ingredients.
Please visit Alabama News Center for the Full Article
