| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a powder flavor which can be added to a food, good in versatility, and excellent in initial flavoring, instead of gelatin which is a specific raw material containing an allergic material. <P>SOLUTION: This powder flavor is obtained by emulsifying a flavor with an emulsifier (except gelatin), adding an tackifier in the emulsified liquid, and then drying. As the flavor, menthol, a mint essential oil, etc., as the emulsifier, a gum arabic, a modified starch, casein, etc., and as the tackifier, curdlan, karaya gum, xanthan gum, guar gum, etc. are used. <P>COPYRIGHT: (C)2004,JPO |
