| 摘要 |
1. Process for the aromatization of a cereal, starch, potato or dried fruit based hydrophilic food composition by means of a volatile water-immiscible active flavouring substance, characterized in that : a. the said flavouring substance is put into intimate contact with the food composition by directly spraying onto its exposed surface an emulsion consisting of the flavouring substance, an aqueous solution of a water-soluble carrier and an emulsifying agent, and b. the food composition thus treated is subsequently dried. |
