Title:
熱安定性フレーバー組成物
Document Type and Number:
Japanese Patent JP4871278
Kind Code:
B2
Abstract:
One aspect of the present invention relates to particulate flavouring compositions having, based on the total weight of the composition, 0.1-40 wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids, and 0.1-50 wt % of a lipid material having a melting point above 75° C. These flavouring compositions are particularly suitable for application in food products (including beverages), the preparation of which involves one or more heat processing steps, as well as in confectionery products such as chewing gum. Other aspects of the invention relate to a method of producing a particulate flavouring composition, to a food product containing such a flavouring composition and to a process of manufacturing a reconstitutable food product.
Inventors:
Wittefen france
Campanile Fabio
Doron Aloysius Lambertus
Burger Jack
Corda Pino
Campanile Fabio
Doron Aloysius Lambertus
Burger Jack
Corda Pino
Application Number:
JP2007529752A
Publication Date:
February 08, 2012
Filing Date:
September 02, 2005
Export Citation:
Assignee:
Givaudan Naderland Services Bee Buoy.
International Classes:
A23L23/10; A23L27/00
Domestic Patent References:
| JPH0515337A | 1993-01-26 |
Foreign References:
| US5064669A | 1991-11-12 |
Attorney, Agent or Firm:
Masaki Hirota