초록 ▼

Compositions or spices in the form of leaves, powders or particles are flavored with an emulsion containing an active volatile flavoring substance by directly spraying the exposed surface with the emulsion comprising the flavoring substance mixed with a solid film-building vehicle and an emulsifying

Compositions or spices in the form of leaves, powders or particles are flavored with an emulsion containing an active volatile flavoring substance by directly spraying the exposed surface with the emulsion comprising the flavoring substance mixed with a solid film-building vehicle and an emulsifying agent. A flavoring process of this kind is particularly suitable for flavoring tea or products for preparing infusions or decoctions or spices, or for perfuming solid materials used for packaging.

대표청구항 ▼

A process for flavouring a composition chosen from among products for infusion or decoction selected from the group consisting of tea, camomile, verbena and mint in the form of leaves, powders or particles, said process comprising the steps of: directly spraying said composition with an emulsion com

A process for flavouring a composition chosen from among products for infusion or decoction selected from the group consisting of tea, camomile, verbena and mint in the form of leaves, powders or particles, said process comprising the steps of: directly spraying said composition with an emulsion comprising: 5 to 30% of a solid film-building vehicle selected from the group consisting of polyvinyl acetate, polyvinyl alcohol, dextrins, natural or modified starch, natural or modified proteins, vegetable gums, pectins, xanthanes, carboxymethyl cellulose, methyl cellulose, hydroxyethyl cellulose and lipoheterosaccharides; 0.1 to 20% of an emulsifying agent selected from the group consisting of fatty-acid mono- or diglycerides, esters derived from a combination of fatty acids with sorbitol or a saccharide or alkoxylated derivatives thereof, or an ester of tartaric, citric, ascorbic or lactic acid; and 0.5 to 20% of an active volatile flavouring substance which is non-miscible with water with the remainder of the emulsion being water; and subsequently drying the emulsion-sprayed composition such that the flavouring substance is in direct contact with the leaves, powders or particles of the composition and is retained in the form of droplets coated with a protective water soluble layer consisting of said film-building vehicle.