# Effect of Food Emulsifiers on Aroma Release
## 1 Introduction
Alkyl radicals of fatty acids make up the hydrophobic part, whereas phosphoric acid and choline constitute its hydrophilic part [15]. Sucrose fatty acid esters are the products of the esterification reactions between sucrose and fatty acids. Their emulsifying properties are excellent, with a wide range of HLB values, and they are easily soluble in ethanol and acetone. High monoester content results in strong hydrophilicity, whereas high diester and tri-ester content results in strong hydrophobicity. Sucrose fatty acid esters have a wide range of HLB values (2-16) because of the different degrees of substitution of the sucrose hydroxyls; thus, a series of sucrose fatty acid ester products are obtained. Lipase cannot hydrolyze sucrose fatty acid esters when the degree of substitution exceeds 6; and because its taste is almost the same as that of fat [16]. Sucrose fatty acid esters can be used as a food fat substitute to develop low-fat foods suitable for obese people. Tween 80 is a nonionic surfactant and a widely used synthetic emulsifier. Tween 80 is usually utilized in the preparation of oil-in-water emulsions or creams in medicine. It can be used as a co-emulsifier for intravenous injections, and it can dissolve some volatile oil materials as the co-solvent. Tween surfactants have hemolytic effects, and Tween 80 is the weakest among them; at the same time, Tween 80 also poses allergenic problems [17]. The synthesis of Tween 80 includes the dehydration of sorbitol, esterification of oleic acid, and addition of epoxyethane. This suggests that Tween 80 has a very complex composition. Xanthan gum is a thickener and a microbial polysaccharide with a main chain backbone made of \(\beta\)-(1,4)-D-glucopyranosyl units and side chains with two mannose and one glucuronic acid between two mannose units. In aqueous solutions, xanthan gum experiences a conformational change from an ordered double helix to a random coil through the action of temperature and ionic strength. Xanthan gum can dissolve easily in both cold and hot water, has good viscosity and suspension properties, and is stable in acid or alkaline systems; thus, xanthan gum is often utilized as a thickener, stabiliser, and emulsifier during food processing [18; 19; 20]. Although the release of single aroma compounds has been widely studied, the effects of emulsifiers, or their combination, with xanthan gum on the release of various aroma compounds are poorly understood. Therefore, this research project was carried out. The main contributions of this study are as follows: (1) xanthan gum, Tween 80, sucrose fatty acid ester, and soybean lecithin were respectively prepared as different solutions with concentrations of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%. Defined amounts of aroma materials were added, and after a certain processing procedure, the relevant data were obtained by GC-MS analysis; (2) sucrose fatty acid ester, soybean lecithin, and Tween 80 were confected into 0.3% solutions, to which 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% xanthan gum were added. Then aroma materials were separately added and the corresponding data were obtained by GC-MS analysis; (3) finally, the experimental data was collected and processed to analyse it and draw our conclusions.