| 摘要 |
The invention will find its application especially for constituting seasonings in the pork butchery trade. …<??>The essential oils are obtained by distilling spices, while the oleoresins represent the residues from evaporation of a solution of spices in a solvent. …<??>According to the invention the essential oils and the oleoresins are mixed in the carrier solution according to the concentration of use of the diffusion to be formed. The oleoresins are reduced to microparticles by high compression and abrupt decompression of the mixture. The presence of an emulsifier in the mixture makes it possible to avoid the reagglomeration of the microparticles. …<??>The homogeneity of the mixture is ensured by the formation of an emulsion obtained by stirring the mixture. …<??>The invention will find its application most particularly in the food processing industry sector. |
