Thermostabile Bindung von Aromastoffen an Stärke Teil 1: Bindung durch Gefriertrocknen

Thermostable Binding of Aroma Compounds to Starch. Part 1: Binding by Freeze-Drying. By freeze-drying of aqueous emulsions or suspensions of menthol, pyrazine, thymol, vanillin or peppermint oil and solutions of native or modified starches, amylose, amylopectin Or β-cyclodextrin sorbates were prepared. After heating to 180°C the aroma compounds were bound thermostable and in most cases also stable during extrusion. In general the adsorbed amounts decreased in the order cyclodextrin, amylose, potato starch, waxy maize starch, maize or tapioca starch, wheat starch, amylopectin. Some modified maize starches adsorbed greater amounts than native maize starch. Menthol and thymol were better bound to high-amylose starches, vanillin and pyrazine better to high-amylopectin starches, but vanillin best to cyclodextrin and pyrazine to maltodextrin (DE 4–5). The desorption of the aroma compounds during chewing in the mouth was limited after formation of channel inclusion compounds with amylose.