| 摘要 |
Flavour for food product and process for obtaining the said flavour. This comprises the following components expressed in grams for every 1000 g of flavour: water 200-300, fat/oil 300-700, sodium lactate 90-110, plasma/protein/emulsifier 70-110. It also comprises sodium citrate, lactic acid, natural tocobiol antioxidant and/or aromatic products in acceptable quantities for consumption. The process comprises: a) adding the fat/oil to be dissolved to a conventional agitator, preferably of the paddle type, and increasing the temperature up to approximately 60-80 degree C, b) adding the remainder of the flavour components to a second agitator, and c) adding the fat/oil heated to approximately 60-80 degree C to the second agitator and allowing them to mix for 1 to 5 minutes until a creamy appearance is obtained. The flavour according to the invention has the advantage that it is soluble in brines and/or marinating liquids at various pH and at an ambient temperature of down to 6 degree C below zero.
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