2.2. Preparation of biphasic gelatine-starch gels
This protocol is extracted from research article:
Flavour distribution and release from gelatine-starch matrices
Food Hydrocoll, Mar 1, 2021; DOI: 10.1016/j.foodhyd.2020.106273

Stock solutions were prepared in the same way as section 2.1. According to the tie-lines on the phase diagram, concentrations to produce a gelatine or starch continuous and bicontinuous gel were selected. The relative proportion of appropriate stock solutions was taken and mixed together and incubated at 60 °C to allow the hydrocolloids to phase separate. Preliminary experiments showed after 2 h, no change in phase separated structure was observed. After 2 h, 5%w/v aroma consisting of 150 ppm ethyl butyrate, ethyl acetate, ethyl hexanoate and ethyl octanoate in water was mixed in. The mixture was poured into cube shaped molds for 1 cm3 individual gel sizes and quenched to −80 °C. Samples were equilibrated to 20 °C before testing.

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