| 摘要 |
PURPOSE: To improve uniformity in flavor release, temp. stability and masking properties with respect to taste and aroma by using an encapsulated flavor contg. a flavor component, a rosin-containing resin component and a specific hydrophobic coating component. CONSTITUTION: In this production, 10 to 20 pts.wt. of a rosin (or rosin ester)- containing resin is heated to its melting point and maintained at 85 to 90 deg.C while agitating and, thereafter, if necessary, 1 to 5 pts.wt. of an emulsifying agent (e.g. lecithin) and a certain amount of a sweetening agent are added to the resin and they are mixed together. Then, 5 to 25 pts.wt. of a flavor component (e.g. spearmint oil) is added to this mixture and they are agitated while removing heat from the outside to obtain a homogenous mixture. Subsequently, 45 to 95 pts.wt. of a melt of a hydrophobic coating component selected from fat and/or wax is added to the resulting mixture while agitating and they are mixed together to obtain a mixed material and, thereafter, the mixed material is sprayed to coagulate and solidify the material to obtain the objective encapsulated flavor. |
