| 摘要 |
A topical seasoning for snack foods, the topical seasoning being in the form of an emulsion and comprising a plurality of seasoning particles 2 as a particulate phase within a continuous oil phase, the seasoning particles comprising a shell 4 surrounding an encapsulated central core 6, the shell comprising a matrix including at least one solid lipid and a shell stabilising emulsifier, and the core comprising an aqueous phase. The core may comprise water or water and a gelling agent. The gelling agent may be a polysaccharide. The emulsifier may comprise at least one polymeric emulsifier and/or at least one phospholipid such as lecithin |
