PROCESS FOR AROMATIZING FOOD SUBSTRATES

摘要

Dry water-soluble particles obtained by drying aqueous solutions of vegetable materials and having a microporous structure wherein the most probable pore radius is less than 150 ANGSTROM . are contacted with aromatic volatiles in order to adsorb aromas. The resulting aromatized particles are combined at a low level and packaged with food substrates such as soluble powders or roasted vegetable material. The packaged product will upon initial opening and subsequent in-use openings provide a readily apparent and stable headspace aroma. Suitable microporous particles may be made by spraying an aqueous extract into liquid nitrogen or anhydrous ethanol. The invention is exemplified by instant tea and coffee, and powdered fruit juices.