| 摘要 |
A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from an edible oil (hydrolyzed or unhydrolyzed), an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50 % by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5 % by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour. |
