Seaweed extract (carrageenan) can be used to make edible condiment films

French scientists continue to encapsulate carrageenan films and control the potential for flavor release, with the latest data showing its superiority over proven options Carbohydrate polymers, compared with films made with iota carrageenan, have published findings that go beyond "normal fat performance support" to retain and gradually release the flavor of the package According to the scientists led by fr é D é ric debeaufort from the University of Burgundy, this study proposes that emulsification based on edible film as a matrix can encapsulate aroma compounds Packaging technology can be used to deliver a popular ingredient - fragrance, oil, titanium, amino acids, enzymes, Acidifiers, colors and sweeteners - all in food formulations, from functional foods to ice cream This technology has attracted more and more attention because it can reduce the cost of food, especially those ingredients that need to use senses such as condiments, but also reduce the use of preservatives The food industry has turned their attention to the emulsified films, which only need one step to make, while the bimolecular film needs three steps The researchers point out that lipids form emulsifying films that they can use to encapsulate aromatic molecules To test their guesses, the researchers point out, the emulsified carrageenan film will be used as a fragrance wrapper Debeaufort and his colleagues tested ten spice compounds They come from either iota carrageenan or Danisco's Greenstein barrier system (GBS) 2000, which uses the established grease matrix GBS is a mixture of hydrogenated vegetable oil and beeswax The results seem to support the hypothesis that carrageenan is highly volatile The researchers point out that carrageenan films are a viable packaging substrate: they exhibit properties that retain more and better polar aromatic compounds Carrageenan film can retain more film-forming compounds in the process of film making, and can be fully released over time.