| 摘要 |
Edible compositions comprising encapsulated particles of a food additive which, if not encapsulated, has an undesired effect on other components of a food system. The encapsulation is preferably made of a fatty substance comprising a hydrophilic substance such as glycerol or polyglycerols. In useful embodiments, the encapsulated food additive is a preserving agent having an inhibitory effect on yeast or microbial food starter cultures, an enzyme or a compound, the presence of which in a food system causes gelling agents to gel or stabilizing agents to modulate the viscosity. Specifically, the composition is a dough improving composition comprising a preserving agent including propionic acid and salts thereof. |
