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BVO role in emulsions-specific gravity

If I am not mistaken, the role of BVO is adjusting the specific gravity of the oil phase in flavor emulsions. This is to achieve better phisical stability over time of the emulsion's shelf life. It is usually blended with citrus oils, etc.

In general the role of hydrocolloids used in flavor application is different.
They form an interphase betwen the water and the small oil droplets since their structure gives them affinity toward both water and oil (bipolar).

Posted by Gabe Kis-Horvath
29 November 2012 | 16h25

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