| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsified perfume composition which improves transparency and the development of fragrance and flavor when the emulsified perfume composition is used in foods. <P>SOLUTION: The emulsified perfume composition is prepared by finely dispersing or emulsifying an oil phase component obtained by mixing/dissolving an oil-soluble perfume and an oil-soluble component at a specific ratio in an emulsifying agent solution at a specific ratio. The emulsified perfume composition thus prepared can remarkably improve transparency and the development of fragrance and flavor when added in foods. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
