| 摘要 |
Suggested are liquid flavour substance mixtures, comprising (a) 10 to 25% by weight oil-soluble aroma emulsions or aroma concentrates, (b) 15 to 25% by weight inorganic salts, (c) 6 to 12% by weight water-soluble constituents, (d) 2 to 10% by weight water-insoluble constituents and dyes, (e) 0.1 to 6% by weight hydrocolloids and emulsifiers and (f) ad 100% by weight water, with the proviso that the aroma emulsions forming component (a), which, in turn, comprise (a1) 0.1 to 40% by weight oil-soluble aromatic compounds, (a2) 5 to 20% by weight stabilizers, (a3) 0 to 1% by weight preservatives and (a4) ad 100% by weight water.
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