| 摘要 |
Improved particulate free-flowing flavoring compositions are provided utilizing flavoring agents in a cellular matrix of gelatinized cereal solids and water. Dextrins, mixtures of edible mono and diglycerides of higher fatty acids, and coloring agents can also be added to the matrix to provide a free flowing product which exhibits controlled flavor release characteristics, the aesthetic appeal of natural whole or ground spices (with none of the attendant hazards), and precisely controlled flavor values and strength. |
