| 摘要 |
A process for the preparation of an encapsulated flavour composition comprising a flavour encapsulated in a high-boiled sugar glass which comprises boiling the ingredients of a high-boiled sweet to give a syrup, heating the syrup to reduce the moisture content to below 5 %, cooling the syrup to a temperature from 120- 80 DEG C, adding the flavour with agitation to encapsulate the flavour, cooling to solidify the flavour, and finally particulated. |
