PRODUCTION OF POWDERY FLAVOR

PROBLEM TO BE SOLVED: To produce a powdery flavor resistant to the oxidation with time and having excellent stability and highly relishing taste and flavor and provide a food containing the flavor having excellent stability and highly relishing taste and flavor. SOLUTION: The objective powdery flavo...

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Hauptverfasser:	KONNO HIROAKI, ABE SHINOBU, TAKABAYASHI TEI
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To produce a powdery flavor resistant to the oxidation with time and having excellent stability and highly relishing taste and flavor and provide a food containing the flavor having excellent stability and highly relishing taste and flavor. SOLUTION: The objective powdery flavor is produced by spray-drying an emulsified mixture containing a flavor, a sugar, water and a desalted emulsifier. The desalted emulsifier is especially preferably a desalted gum arabic. Since the powdery flavor is resistant to the deterioration of flavor with time, a food stably keeping the flavor for a long period can be produced by the use of the powdery flavor.