Application and stabilizing mechanism of endowing flavor into the glucomannan foods

Based on the fact that it is difficult to endow the flavor into glucomannan foods, especially into the fuctional products, the microencapsulation technology and some other technologies were applied to endow the flavor into the functional materials and their products, by means of the macromolecules interaction. The principle of endowing flavor and its preservation, the composition of flavor, the relationship between endowing flavor and taste were investigated. Besides, the applications and studies of flavor endowing methods were also discussed. The result showed that according to the synergistic effect among functional macromolecules, the synergistic gel consisted of β-cyclodextrin, κ-carrageenan, xanthan whose ratio was 1.00%∶1.00%∶0.175%, the synergistic effect, gel strength and encapsulation ratio were the best. The products tasted like seafood are good in color, flavor, taste and shape. Some simply endowing flavor methods are theoretically studied.