POWDER FLAVOR AND ITS PREPARATION METHOD

PROBLEM TO BE SOLVED: To provide a powder flavor which can be added to a food, good in versatility, and excellent in initial flavoring, instead of gelatin which is a specific raw material containing an allergic material. SOLUTION: This powder flavor is obtained by emulsifying a flavor with an emulsi...

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Bibliographische Detailangaben
Hauptverfasser:	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 provide a powder flavor which can be added to a food, good in versatility, and excellent in initial flavoring, instead of gelatin which is a specific raw material containing an allergic material. SOLUTION: This powder flavor is obtained by emulsifying a flavor with an emulsifier (except gelatin), adding an tackifier in the emulsified liquid, and then drying. As the flavor, menthol, a mint essential oil, etc., as the emulsifier, a gum arabic, a modified starch, casein, etc., and as the tackifier, curdlan, karaya gum, xanthan gum, guar gum, etc. are used. COPYRIGHT: (C)2004,JPO