| 摘要 |
Aq. emulsion, contg. an oleoresin (1) of pepper and/or curcuma and a flavouring essence and a stabilising covering (II) for emulsion, is prepd. by (a) forming a soln. of 8 pts. solid oleoresin and >=1.5 pts. of the essense by heating at 70-100 degrees C, (b) mixing and emulsifying the soln. at 70-100 degrees C, pref. 80-100 degrees C with an aq. or colloidal soln. of (II) with an emulsifier at >=70, perf. 40-70 degrees C. The method eliminates the need to use flammable diluents in emulsion prepn. and give prods. with better stability for use in flavouring food, e. g. soup, sauces, etc. |
