| 摘要 |
Methods for making sweet, flavored, coated comestible where the sweet, flavored, coated comestible comprises (a) a comestible base, (b) a dipeptide sweetener, (c) a fat dispersible flavoring material containing a carbonyl flavoring compound, and (d) an edible fatty material having a Wiley Melting Point in the range of about 20 DEG C. to 45 DEG C. and an iodine value of less than about 40, wherein the flavoring material containing the carbonyl flavoring compoud is dispersed within the edible fatty material and wherein the dispersed flavoring material and dipeptide sweetener are intermingled in a coating on the comestible base.
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