SPRAY DRIED SPICE IMMOBILIZED IN CARBOHYDRATE AND ITS PREPARATION

摘要

An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, which is stable against oxidation for one year at 70 DEG F (21.1 DEG C).