ENCAPSULATED ACID AND FOOD PRODUCT INCLUDING SAME

摘要

A fat-encapsulated acid is rinsed with water to reduce the amount of residual acid that is not encapsulated in the fat. The encapsulating fat has a predetermined melting point and the water has a temperature lower than the melting point of the fat. The rinsing reduces or eliminates damage to food packaging that can be caused by un-rinsed fat-encapsulated acid.