| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a sol-like or gel-like composition of flavor oil that prevents volatilization of flavor components during circulation and storage periods. <P>SOLUTION: The composition is made sol-like or gel-like by adding emulsifier to liquid flavor oil. The emulsifier is an ester compound obtained from a 20C or more saturated fatty acid and at least one kind selected from the group consisting of propylene glycol, glycerin, polyglycerin, sorbitan, sucrose, and polyoxyethylene sorbitan, and has an HLB of 6 or less. <P>COPYRIGHT: (C)2013,JPO&INPIT |
