Note that for ingredients with relatively high oil solubilities, less is required to give the same initial taste impression in nonfat ice cream as compared with full-fat ice cream. Food additives used in flavor emulsions that are under increasing consumer and regulatory scrutiny or are in irregular supply include certain weighting agents and gums. Classes of materials having value or potential value as alternative natural ingredients include starches and other carbohydrates, vegetable oils, and proteins. When proper conditions are achieved, microemulsions form spontaneously. Masking bad tastes.
Encapsulation can mask the off-tastes of minerals, vitamins, and some pharmaceuticals.
The type and extent of flavor fixation and release requirements are dictated by the nature of the convenience food. For microwave foods, it is necessary to develop methods of flavor release at temperatures suitable for various products. This is important both for palatability of the food and for providing an appetizing odor. Powdered beverages and soup mixes require the release of flavor on contact with water. Each powdered product has specific time and temperature flavor release requirements, depending on its end use.