2.3. Preparation of phase separated solutions and gels with sucrose or maltodextrin

0, 20, 40, 60%w/v sucrose was dissolved in water, and 10%w/v of the same gelatine and acid thinned starch as above were added to separate sucrose solutions and stirred at 60 °C and 95 °C respectively. To test a hypothesis using mixtures with additional maltodextrin, 5 and 10%w/v maltodextrin DE6 was added to the starch solutions with no sucrose. 5 ml of each solution was mixed together, and 1 ml of an aroma solution dissolved in water (Table 2) was added. Preliminary trials showed many of the aroma compounds were not stable after bulk phase separation of the biopolymer solution at 60 °C in a water bath; hence, the solution was mixed and left for 30 min then centrifuged at 3000 RPM for 5 min at 40 °C to obtain a phase separated solution. For the gels, the phase separated solution was mixed and poured into cube shaped molds for 1 cm³ individual gel sizes and quenched to −80 °C. Samples were equilibrated to 20 °C before testing.

Aroma volatiles, physicochemical properties (25 °C) values from EPI Suite.