| 摘要 |
Microfine salt of a particle size of 1 to 10 microns can be incorporated in a fat or oil preferably containing triglyceride hardstock to produce a stable, flavor-enhancing food composition particularly useful for cooking or frying foods. Other non-encapsulated flavor-enhancing materials, such as monosodium glutamate, spices, sugar etc., within a particular density range can be used in place of or in conjunction with the salt. |
