| 摘要 |
The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil soluble flavor dissolved in an oil, a water soluble flavor or a combination of the two, and a protein solution is provided. The mixture is subjected to low shear mixing to provide an o/w pre-emulsion or a w/o/w multiple emulsion. The pre-emulsion or multiple emulsion is subjected to high shear mixing or sonication to provide either an o/w emulsion having a coating of protein around the oil droplets or a w/o/w multiple emulsion having a coating of protein around the w/o droplets, respectively. The microcapsule flavor delivery system is incorporated into a food product to improve the flavor perception. |
