| 摘要 |
1,018,343. Flavouring compositions. COLLET & CO. A/S. May 4, 1964 [Nov. 13, 1963], No. 18417/64. Heading A2B. A solid flavouring composition comprises an oil-containing granulate consisting of an amorphous sugar matrix having a moisture content not greater than 2.2% by weight and having encapsulated therein an essential flavouring fruit oil, and a fruit juice-containing granulate consisting of fine sugar having absorbed or distributed thereon fruit juice concentrate dry solids and having a moisture content not greater than 1.5% by weight. The oil-containing granulate may be prepared by heating a sugar mix until its moisture content is reduced to 0.8 to 2.2%, cooling the mix to 90‹-120‹C., dispersing therein an essential oil, cooling to room temperature, grinding and venting the mass with warm, dry air. The sugar mix may comprise sucrose, invert sugar, glucose, sorbitol, sextrose, lactose, calcium carbonate and water. The oil may be incorporated in soyabean flour or sugar to which has been added sodium carbonate, emulsifiers (e.g. polyoxyalkylene derivative of sorbitan monooleate), antioxidants (e.g. butylated hydroxyanisole) and colouring agents, before being added to the sugar melt. Vitamins may also be present in the oil-containing granulate. The oil may be orange or grapefruit. The fruit juice-containing granulate may be prepared by mixing powdered sugar with a fruit juice concentrate, drying and grinding. The substances mixed may be sucrose, sodium citrate, sodium chloride, ascorbic acid, calcium cyclamate, orange concentrate, grapefruit concentrate and vitamins. The solid flavouring composition may also include monosodium glutamate and citric acid. |
