Encapsulation of a flavor or active agent in a matrix of whey protein yields an encapsulation composition which results in the controlled release of the flavor or active agent and which may be incorporated in a yeast-leavened dough without causing a deleterious effect on the rising of the dough.
申请公布号
WO9638055(A1)
申请公布日期
1996.12.05
申请号
WO1996US07953
申请日期
1996.06.03
申请人
MCCORMICK & COMPANY, INC.
发明人
BLACK, MARK;POPPLEWELL, LEWIS, M.;PORZIO, MICHAEL, A.
