| 摘要 |
The present invention provides a microcapsule for delivering a food additive to a food product to be baked or cooked. The microcapsule in accordance with the invention is particularly suitable for delivering such a food additive which is labile upon simultaneous exposure to water and temperatures such as are prevailing during the cooking or baking process. The microcapsule of the invention consists of a core and a coating, and comprises optionally also a leavening agent whereby the core comprises the food additive and the coating comprises either a hydrogenated castor oil (HCO) film or, where the microcapsule comprises also a leavening agent, a material which forms a water impermeable film which may be ruptured by gases formed by the leavening agent when the temperature is increased. |
