| 摘要 |
<p>A process is described for producing natural, heat stable flavorings suitable for bakery applications. The flavorings are produced by low-temperature extraction of at least one herb, spice, fruit, legume, grain or nut or other plant material or part thereof with a mixture or an emulsion of an edible oil, water and an emulsifier, followed by separation of the solids matter from the liquid. The liquid flavorings fraction which is itself heat stable is rendered more convenient to use by encapsulation and drying into powder.</p> |
