| 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 powdering base comprising specified substance. CONSTITUTION:A flavor is powdered by using a powdering base comprising a water-soluble hemicellulose, a water-soluble high-molecular polysaccharide and neohesperidindihydrochalcone. In an example, the powdering base, water and optionally an excipient such as dextrin are iniformly mixed 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 made from corns and beans. Desirable examples of the polysaccharides used include acidic polysaccharides such as ghatti gum, pectin, and tragacanth gum and neutral polysaccharides such as guar gum and tamarind seed polysaccharides. The hemicellulose/polysaccharide ratio is desirably 1:10 to 10:1 by weight. When this flavor is applied to food or the like, the amount of the neohesperidindihydrochalcone used is desirably 0.1-10000ppm based on the food or the like. |
