| 摘要 |
The present invention provides a method and a natural flavoring composition for imparting a deep-fried flavor to foods without added fat. Additionally, the present invention provides a method of making the flavoring composition. To this end, a fatty acid starch component and anti-caking agent is provided. In an embodiment, a fatty acid component is provided, comprising approximately 10% by weight of the total composition. The fatty acid component includes caprylic, capric, lauric, myristic, palmitic and stearic acids. An anti-caking agent, preferably silicon dioxide, comprising 3.75% by weight of the total composition is provided; and a starch component, preferably maltodextrin, comprising 86.25% by weight of the total composition is provided.
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