No abstract

Gelation properties of alginate in the presence of flavor molecules were investigated using small amplitude oscillatory shear tests at temperatures from 10 to 40°C. The apparent gelation time (AGT) was 72 min for plain alginate at 10°C. The AGT was 85 min in the presence of 2‐acetyl pyridine and 56 min in the presence of eugenol. Flavor molecules affected dynamic elastic modulus (Gʹ) to a different extent depending upon the gelation temperature. At 10°C, Gʹ was higher for samples with eugenol and 2‐acetyl pyridine in comparison to the plain version. At 40°C, Gʹ was generally lower for all flavored samples in comparison to the plain version. This study revealed surfactant properties of flavor molecules, with eugenol having the largest activity by reducing the surface tension of water from 73 to 49 mN/m. The compression force was most affected by the gelation temperature; increasing significantly at 40°C for all flavored gels. Practical applications Most of the available literature focuses on the effect of hydrocolloids on flavor release and perception. However, from industrial point of view, it is equally important to know the influence of flavor molecules on the behavior of hydrocolloids. Studies focusing on this issue are scarcely reported in the literature. This work demonstrates that flavor molecules influence significantly the gelation kinetics and other properties of alginate dispersions. The findings of this work are expected to help process engineers better understand and regulate the alginate gelation process in the presence of flavor molecules.