| 摘要 |
Two-step flavouring agent resinoid emulsion prepn. comprises first forming a soln. or dispersion of a resinoid contg. a non-volatile component and a pepper, cinnamon or turmeric oleoresin by heating the oleoresin to 70-110 (80-110) degrees C, in 1-25 (2-15) pts. wt. AcOH/100 pts. wt. nonvolatile component of the oleoresin. This soln. or dispersion, at 70-110 degrees C, is mixed and emulsified with an aq. or colloidal soln. of an emulsion stabiliser. Emulsions contg. an encapsulating agent, e.g. as stabiliser, may be (spray) dried to form micro-encapsulated food aromatising prods., esp. for sauces, soups, meats and vinegar. The emulsions are stable for >1 wk. |
