| 摘要 |
A method of manufacturing food additives using mustard essential oil as a main component by adding Arabic gum, polysorbate and cyclodextrin powder to mustard essential oil and spray drying is provided, which removes suspension caused by the insolubility of mustard essential oil, maintains antibacterial potency of the mustard essential oil by inhibiting the natural loss of allyl isothiocyanate and thus produces mustard essential oil having a less pungent taste, maintaining continuous antibacterial potency in an aqueous solution and useful as food additives. Mustard seed is squeezed to remove fat. The residue is finely ground, added with 5 times the weight of distilled water, left at 65deg.C for 12hr and distilled to produce mustard essential containing 90.0 to 99.9% by weight of allyl isothiocyanate. Thereafter, 1 to 10% by weight of the mustard essential oil is mixed with 1 to 50% by weight of Arabic gum, 1 to 30% by weight of polysorbate and 20 to 90% by weight of cyclodextrin powder and then spray dried.
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