| 摘要 |
PURPOSE:To obtain the subject new product having good thermal stability and excellent sustained releasability and holdability for the smell and taste of the perfume, and useful as a smell and taste-imparting agent for foods such as baked confections. by subjecting the perfume to a specific treatment. CONSTITUTION:A perfume is emulsified in the presence of a water-soluble wall material (e.g. gelatin) aqueous solution and a compound (preferably sodium alginate) capable of being gelated with multi-valent metal cations. The produced emulsion is dropped on and dispersed in the aqueous solution of the multi-valent metal salt with stirring to form gelated coating films on the surfaces of the emulsified particles and simultaneously form flocculated particles having diameters of 50-300mu. A water-soluble wall material not gelated by the multivalent metal cations is dissolved in the dispersion, and the dispersion is spay-dried to produce the coated powder perfume. Finally, the powder perfume is mixed with a melted animal or vegetable hardened oil and subsequently pulverized to obtain the objective product having the coating film. |
