| 摘要 |
A flavoured or scented powder is prepared by mixing aromatic material, for example sweet orange oil, nutmeg oil, onion or leek oil, and oleoresin capsicum, with a setting agent, for example glycerol monostearate, a polyethylene glycol, or a fat, which may be at least partially hydrogenated, to obtain a uniform liquid mixture, and spraying the mixture, for example by means of a rotatable atomizer, in the form of molten droplets into an inert cooling atmosphere, for example of carbon dioxide, to set the droplets into powder particles. The dispersibility of the powder in water may be increased by adding sorbitan or polyoxyethylene esters. An antioxidant, such as BHA, may be added. The powder may be diluted with for example rusk, rice-flour, sugar, dextrose, or salt. Aromatic material is defined as a scented or flavoured material that is an oleoresin, an essential oil, a synthetic chemical, a whole extract of a flavouring material, or a partially or wholly detergenated citrus oil. Setting agents are edible materials inert to the aromatic material, solid at room temperature and with a melting point below 100 DEG C., the molten setting agent being completely miscible with the aromatic material. |
