PURPOSE: To provide the subject improver consisting of a lipid-protein composite, capable of substantially improving or modifying food flavor through either addition to various kinds of food or combination with other food material(s).
CONSTITUTION: The objective flavor improver consisting of a lipid-protein composite which can be obtained by binding (A) a lipid (pref. soybean lecithin of powder type) to (B) a protein (pref. water-soluble one such as lactoprotein). It is recommended that this composite be obtained by the following process: the components A and B, and, as necessary, other ingredient(s) are dispersed in water followed by emulsification by a mechanical means and/or ultrasonic treatment, and the resulting emulsified composition is put to drying treatment through dehydration at ≤40°C so as to come to ≤10wt.% in the water content.
Yuichi Natsu
Suzuki Kon Asari
