| 摘要 |
A non-toxic sprayable composition comprises a flavouring agent and a substance such as a cellulose derivative which exhibits thermal gelation. In use, the composition may be sprayed on to the surface of an item of food such as a piece of meat, and the item of food is then grilled, baked, fried or otherwise cooked in the usual way. In preferred forms of the present invention, the composition is packaged as an "aerosol" preparation. |
