| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: aromatizer is produced in the form of granules obtained from foam-forming particles and/or aromatic composition droplets and agglomerated with the use of agglomerating agent. Aromatizer may contain from 10 wt% to 80 wt% of foam-former, from 1.0 wt% to 10 wt% of aromatic composition, from 1 wt% to 90 wt% of agglomerating agent and up to 50 wt% of filler. Aromatizer may also contain from 1 wt% to 80 wt% of foam-former, from 0.2 wt% to 70 wt% of aromatic composition, from 1 wt% to 50 wt% of agglomerating agent and up to 50 wt% of filler. Foam-former particles may be introduced in the form of matrix comprising hydrocarbons and protein and gas inclusions. Hydrocarbon, protein and fat content may make respectively from 40% to 98%, from 2% to 50% and up to 30% by weight of matrix. Gas inclusions may be contained in matrix in an amount providing release of from 1 ml to 25 ml of gas at a room temperature per 1 g of soluble foam-former. Particles of aromatic composition may be represented in the form of concentrate of natural or artificial aromas, said concentrate being solved in liquid solvent. Agglomerating agent may be fat, gum or sugar. Agglomerating agent may be palm oil. Dried powder food product contains aromatizer used as additive and represented in the form of granules produced from foam-former particles and particles and/or droplets of aromatic composition agglomerated with the use of agglomerating agent. ^ EFFECT: increased efficiency by quick release of aroma within liquid as well as on its surface. ^ 10 cl, 11 ex |
