FLAVORING MATERIALS FOR HIGH CALORIC FOOD BARS
EVANS RESEARCH AND DEVELOPMENT CORP NEW YORK
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The object of the project was to establish methods to stabilize flavors for flavor retention in high caloric food bars under varying storage conditions. In a high moisture food bar 18-20 moisture, all methods tested were ineffective. In food bars with 5-8 moisture, food stabilization was achieved by the combination of incorporating butylated hydroxyanisole BHA in the base bar and encapsulating the added flavor in polyoxyethylene oxide 6000. These results are based on sensory panel tests of bland food bars containing 15 different type flavors stabilized by various methods and stored under a wide range of conditions in different package types. Adjuncts such as gum arabic and non-fat milk solids are effective in retaining flavor as measured by gas-liquid chromatography. Techniques were developed for both solid sampling and vapor sampling for extraction of flavor from food bars for gasliquid chromatographic analysis.
- Food, Food Service and Nutrition