PROCESS FOR THE AROMATIZATION OF EDIBLE COMPOSITIONS

摘要

Case 3310 PROCESS FOR THE AROMATIZATION OF EDIBLE COMPOSITIONS Shaped hydrophilic edible compositions essentially made from cereals, starch, potatos or dried fruits are aromatized by means of a volatile waterimmiscible active flavor by a process which consists in a. putting into intimate contact the flavor with the shaped edible composition by spraying onto its exposed surface an emulsion consisting of the flavor, an aqueous solution of a hydrosoluble carrier and an emulsifier, and subsequently b. drying the resulting flavored composition.