GLASSY MATRICES CONTAINING VOLATILE AND/OR LABILE COMPONENTS, AND PROCESSES FOR PREPARATION AND USE THEREOF

摘要

GLASSY MATRICES CONTAINING VOLATILE AND/OR LABILE COMPONENTS, AND PROCESSES FOR PREPARATION AND USE THEREOF Volatile and/or labile components, especially flavoring components, are encapsulated in extruded glassy matrices comprising: (a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42: and (d) from about 5 to about 20 percent by weight of a mono- or disaccharide. These glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.