| 摘要 |
<p>Prodn. of solid aroma material with a low content of volatile flavouring (A) comprises first cooking a soln. of sucrose, water and (A) until all the components are dissolved under pressure high enough to prevent evapn. of (A). The soln. is then quickly cooled under pressure, stirred to cause crystallisation of sucrose and the resulting mixt. dried to a stable moisture content. Pref. (A) is acetaldehyde (A') and crystallisation may be started under pressure, then continued at atmos. pressure. Pref. the soln. is stirred while cooling to induce crystallisation, stirring continued to give an opaque paste, then this paste combined with a dry particulate material (B) to give max. possible crystallisation and to lower the moisture content before drying to a stable level. Used for flavouring fruit or vegetable prods. The solids prods. are of uniform properties and quality, and are cheaper than those made with mannitol as fixative.</p> |
