| 摘要 |
PURPOSE:To obtain a powdery flavor which can suppress the reduction or deterioration of the flavor during the production or storage or in the food products and shows increased durability of the flavor and taste in the mouth by using gelatin and a water-soluble high-molecular-weight polysaccharide as base materials. CONSTITUTION:(A) Gelatin and (B) a water-soluble high-molecular-weight polysaccharide such as ghatti gum, gellan gum, pectin, xanthane gum, carrageenin, tragacanth gum, karaya gum, carboxymethyl cellulose, alginate salt, alginic acid derivative are used as base materials to make the flavor powdery. |
