Flavouring of food products.

摘要

The flavouring composition comprises liposomes containing entrained flavouring material, the liposomes being dispersed in a fat-based edible medium, for example a biscuit cream. The liposomes are preferably formed from a mixture of hardened and unhardened lipids, preferably lecithin, in order to obtain desirable flavour-release temperature characteristics. The entrained flavouring material is an aqueous flavour phase containing a natural, nature-identical or other flavoured material. The flavoured biscuit cream is prepared by first combining fat and sugar and then adding a blend of hardened and unhardened lecithins and the aqueous flavour phase, in which liposomes containing the flavoured material are formed.