摘要 |
PURPOSE:To obtain a powdery flavor which suffers less from a loss and deterioration during production and storage and when applied to food, etc., and can give sustained flavor or taste when taken in the mouth by using a powdering base comprising specified substances. CONSTITUTION:A perfume is powdered by using a powdering base comprising a water-soluble hemicellulose, a gelatin and neohesperidindihydrochalcone. In an example, the powdering base, water and optionally an excipient such as dextrin are uniformly mixed with each other to form a solution, the perfume and optionally an eddible oil or fat, etc., are added to this solution, and the resulting mixture is homogenized and dried to form a powder. Examples of the water-soluble hemicelluloses used include ones derived from crops and beans. Examples of the gelatins used include acid-treated gelatin and alkali-treated gelatin. The water-soluble hemicellulose/gelatin ratio is desirably 1/10 to 10/1 by weight. When this perfume is applied to food or the like, the amount of the neohesperidin-dihydrochalcone used is desirably 0.1-10000ppm based on the food or the like. |