Coated garlic tablet

摘要

In coated garlic tablets and their production it was hitherto unavoidable that the odorous substances in the garlic, which are perceived to be unpleasant, are perceived on intake and frequently persist for a long time. It is now proposed to mask these odorous substances by adding other flavouring or aromatising substances to the coating. However, this is possible only if the addition is confined to the outermost layers, remote from the core, of the coating. Without adversely affecting reception, the effect can be further improved by providing additional sealing layers as aroma barrier close to the core, but these must be separated from the sealing layer surrounding the core by intermediate layers of coating composition.