Chemical and organoleptic properties of dried emulsions

Safflower oil was incorporated into a model emulsion system containing emulsifier, carbohydrates, antioxidants, and protein. Emulsions were spray dried and the dry powders were stored at 60 C. Their oxidation rates were measured by headspace gas analysis (Oxygen absorption and carbon dioxide generation); peroxide and carbonyl values also were run. Although these objective tests all gave good correlation with average flavor scores, results show that oxygen absorption was superior to others as an indicator of flavor deterioration. Stepwise, multiple linear regression analysis showed that oxygen absorption and carbonyl value gave an equation which can predict flavor scores with a high degree of accuracy.