JP2003003191A - Flavor preparation with improved heat resistance and retention - Google Patents
Flavor preparation with improved heat resistance and retentionInfo
- Publication number
- JP2003003191A JP2003003191A JP2001184857A JP2001184857A JP2003003191A JP 2003003191 A JP2003003191 A JP 2003003191A JP 2001184857 A JP2001184857 A JP 2001184857A JP 2001184857 A JP2001184857 A JP 2001184857A JP 2003003191 A JP2003003191 A JP 2003003191A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- preparation
- saib
- weight
- heat resistance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、耐熱性、保留性の
改善された食品（飲料を除く）用香料製剤に関し、更に
詳しくは、各種食品（飲料を除く）に配合した際に、フ
レーバーの揮散、加熱による変化などの不都合が効果的
に防止された食品（飲料を除く）用香料製剤に関する。TECHNICAL FIELD The present invention relates to a perfume preparation for foods (excluding beverages) having improved heat resistance and retention, and more specifically, it can be used for flavoring when mixed with various foods (excluding beverages). The present invention relates to a perfume preparation for foods (excluding beverages) in which inconveniences such as volatilization and change due to heating are effectively prevented.
【０００２】[0002]
【従来の技術】従来、各種飲食品に香気・香味を付与す
るため種々のフレーバーが用いられている。食品用フレ
ーバーは一般的に天然香料、合成香料からなり、比較的
揮発性の高い成分から揮発性の低い成分で構成されてい
る。これらのフレーバーを飲食品に配合した場合、揮発
性の高い成分が揮発し、もとのフレーバーのバランスが
崩れてしまうため、これまで香料の溶剤としても使用さ
れているプロピレングリコール、グリセリン、油脂類な
どが一種の保留剤として使用されている。2. Description of the Related Art Conventionally, various flavors have been used to impart aroma and flavor to various foods and drinks. Food flavors are generally composed of natural flavors and synthetic flavors, and are composed of relatively volatile components and low volatile components. When these flavors are blended in foods and drinks, highly volatile components evaporate and the balance of the original flavors is lost, so propylene glycol, glycerin, and oils and fats that have been used as solvent for flavors so far. Are used as a kind of retention agent.
【０００３】また、通常飲食品はその製造工程中に加熱
殺菌などの加熱処理工程を経て製造されるものが多く、
配合されるフレーバーもその加熱処理工程によりフレー
バーの劣化ないしロスが生ずる。このようなフレーバー
の劣化に対してはこれまで、例えば、ビタミンＥや各種
植物の抽出物などが用いられていた。Many foods and drinks are usually produced through a heat treatment process such as heat sterilization during the production process.
Flavors to be blended are also deteriorated or lost due to the heat treatment process. For such flavor deterioration, for example, vitamin E and extracts of various plants have been used so far.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、上述し
た従来使用されているプロピレングリコールなどの保留
剤やビタミンＥなどの抗酸化剤を使用することにより配
合されるフレーバーの劣化ないしロスをある程度改善す
ることはできるが、必ずしも満足できるものではない。
従って本発明の目的は、各種食品に配合した際に、フレ
ーバーの揮散、加熱による変化などの不都合を効果的に
防止することができる食品用香料製剤を提供することで
ある。However, it is possible to improve the deterioration or loss of the blended flavor to some extent by using the above-mentioned retaining agents such as propylene glycol and the antioxidants such as vitamin E which have been conventionally used. Yes, but not always satisfactory.
Therefore, an object of the present invention is to provide a flavor preparation for foods which can effectively prevent inconveniences such as volatilization of flavors and changes due to heating when blended into various foods.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、上述の課
題を解決するため鋭意研究を行なった結果、香料製剤中
にシュークロース・ジアセテート・ヘキサイソブチレー
ト（以下、ＳＡＩＢと称する）を含有させることにより
各種食品に配合した際に、フレーバーの揮散、加熱によ
る変化などの不都合を効果的に防止することができるこ
とを見出し本発明を完成した。なお、ＳＡＩＢは一般的
に飲料用乳化製剤の比重調整用に用いられるが、香料製
剤の保留性、耐熱性を改善するために用いることについ
てはこれまで開示も示唆もされていない。Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that sucrose diacetate hexaisobutyrate (hereinafter referred to as SAIB) is contained in a perfume preparation. The present invention has been completed by finding that it is possible to effectively prevent inconveniences such as volatilization of flavors and changes due to heating when incorporated into various foods by containing the above. Note that SAIB is generally used for adjusting the specific gravity of emulsion preparations for beverages, but no disclosure or suggestion has been made so far regarding its use for improving the retention and heat resistance of flavor preparations.
【０００６】即ち、本発明の第１の発明はシュークロー
ス・ジアセテート・ヘキサイソブチレート（ＳＡＩＢ）
を有効成分として含有する耐熱性、保留性の改善された
食品（飲料を除く）用香料製剤である。That is, the first invention of the present invention is sucrose diacetate hexaisobutyrate (SAIB).
It is a perfume formulation for foods (excluding beverages) having improved heat resistance and retention, which contains as an active ingredient.
【０００７】第２の発明は、シュークロース・ジアセテ
ート・ヘキサイソブチレート（ＳＡＩＢ）の含有量が５
〜８０重量％である請求項１記載の香料製剤である。The second invention is that the content of sucrose diacetate hexaisobutyrate (SAIB) is 5
The fragrance | flavor formulation of Claim 1 which is -80 weight%.
【０００８】[0008]
【発明の実施の形態】以下に、本発明の具体的態様につ
いて説明する。BEST MODE FOR CARRYING OUT THE INVENTION Specific embodiments of the present invention will be described below.
【０００９】本発明の食品（飲料を除く）用香料製剤
は、香料中にＳＡＩＢを含有することを特徴とする。香
料としては、例えば、オレンジ、レモン、ライム、グレ
ープフルーツなどの柑橘類精油；花精油、ペパーミント
油、スペアミント油、スパイス油などの植物精油；コー
ラナッツ、コーヒー、ワニラ、ココア、紅茶、緑茶、ウ
ーロン茶、香辛料などのエキストラクト類、オレオレジ
ン類、エッセンス類、回収香；合成香料化合物、調合香
料組成物及びこれらの任意の混合物などが挙げられる。The flavor preparation for foods (excluding beverages) of the present invention is characterized by containing SAIB in the flavor. Examples of the fragrance include citrus essential oils such as orange, lemon, lime and grapefruit; plant essential oils such as flower essential oil, peppermint oil, spearmint oil and spice oil; cola nuts, coffee, vanilla, cocoa, tea, green tea, oolong tea and spices. Extracts such as oleoresin, essences, collected scents; synthetic fragrance compounds, prepared fragrance compositions and any mixture thereof.
【００１０】本発明では、上記例示の香料にＳＡＩＢを
混合するが、ＳＡＩＢの使用量は香料製剤を基準とし
て、例えば、５〜８０重量％の範囲、好ましくは１５〜
５５重量％の範囲内を例示することができる。In the present invention, SAIB is mixed with the above-exemplified perfume, and the amount of SAIB used is, for example, in the range of 5 to 80% by weight, preferably 15 to 15% by weight based on the perfume preparation.
An example is within the range of 55% by weight.
【００１１】本発明では、上記例示の香料にＳＡＩＢを
混合して香料製剤とすることもできるが、例えば、キラ
ヤ抽出物、酵素処理レシチン、ショ糖脂肪酸エステル、
ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エス
テル、アラビアガムなどの乳化剤ないし安定剤の１種以
上を配合して、例えば、ホモミキサー、コロイドミル、
高圧ホモジナイザー等を用いて乳化することにより乳化
香料製剤の形態とすることもできる。かかる乳化剤ない
し安定剤の使用量は乳化剤ないし安定剤の種類等により
異なるが、例えば、乳化香料製剤を基準として０．１〜
２５重量％の範囲、好ましくは５〜２０重量％の範囲内
を挙げることができる。In the present invention, SAIB can be mixed with the above-exemplified perfume to prepare a perfume preparation. For example, Quillaja extract, enzyme-treated lecithin, sucrose fatty acid ester,
One or more emulsifiers or stabilizers such as polyglycerin fatty acid ester, glycerin fatty acid ester, gum arabic and the like are mixed, and for example, a homomixer, a colloid mill,
The emulsified perfume preparation can also be formed by emulsifying using a high-pressure homogenizer or the like. The amount of the emulsifier or stabilizer used varies depending on the type of the emulsifier or stabilizer, and is, for example, 0.1 to 0.1 based on the emulsified flavor preparation.
It may be in the range of 25% by weight, preferably in the range of 5 to 20% by weight.
【００１２】さらに例えば、前記した香料製剤または乳
化香料製剤に砂糖、乳糖、ブドウ糖、水飴、還元水飴等
の糖類；糖アルコール類；デキストリン等の各種デンプ
ン分解物およびデンプン誘導体、デンプン、ゼラチン、
アラビアガム等の天然ガム類などの賦形剤を適宜配合し
た後、例えば、噴霧乾燥、真空乾燥などの適宜な乾燥手
段により乾燥して粉末香料製剤の形態とすることもでき
る。これらの賦形剤の配合量は粉末香料製剤に望まれる
特性等に応じて適宜に選択することができる。Further, for example, sugars, lactose, glucose, starch syrup, reduced starch syrup and the like sugars; sugar alcohols; various starch decomposition products such as dextrin and starch derivatives, starch, gelatin,
It is also possible to appropriately mix excipients such as natural gums such as gum arabic and then dry the mixture with an appropriate drying means such as spray drying or vacuum drying to obtain a powdered flavoring preparation. The blending amount of these excipients can be appropriately selected according to the desired properties of the powdered flavor preparation.
【００１３】本発明の香料製剤の調製方法の好ましい一
実施態様を例示すれば、香料、ＳＡＩＢおよび油脂類と
を混合し、混合した系を例えば、３０〜６０℃程度に加
温して均一な混合油とする。得られる混合油１重量部
を、例えば、ポリグリセリン脂肪酸エステルを混合溶解
した水溶液約１〜約２０重量部（水分含有量約２〜約１
０重量％）と混合し、ホモミキサー、コロイドミル等を
用いて乳化処理することにより、粒子径約０．５〜約４
０ミクロンの極めて安定な乳化香料製剤を得ることがで
きる。As a preferred embodiment of the method for preparing a fragrance preparation of the present invention, a fragrance, SAIB and fats and oils are mixed, and the mixed system is heated to, for example, about 30 to 60 ° C. Use mixed oil. 1 part by weight of the resulting mixed oil is mixed with, for example, an aqueous solution in which polyglycerin fatty acid ester is mixed and dissolved to be about 1 to about 20 parts by weight (moisture content of about 2 to about 1).
0% by weight) and emulsified with a homomixer, colloid mill or the like to give a particle size of about 0.5 to about 4
A very stable emulsified perfume formulation of 0 micron can be obtained.
【００１４】本発明では、乳化操作を容易にするため、
必要に応じて他の添加剤を併用することができる。この
ような添加剤としては、例えば、植物油脂、脂肪酸トリ
グリセライド、ソルビトール、グリセリン、プロピレン
グリコールなどを例示することができる。In the present invention, in order to facilitate the emulsification operation,
Other additives can be used in combination as necessary. Examples of such additives include vegetable oil, fatty acid triglyceride, sorbitol, glycerin, propylene glycol and the like.
【００１５】本発明の香料製剤によって、フレーバーの
揮散、加熱による変化などの不都合が効果的に防止され
た食品（飲料を除く）を提供することができる。かかる
食品としては広範囲のものが挙げられるが、例えば、焼
き菓子、スナック、せんべい、あられ、おこし、プリ
ン、ケーキ、パイ、ハードキャンディー、ソフトキャン
ディー、キャラメル、チューインガムなどの菓子類；各
種冷凍食品類；カレー、シチューなどの各種ルー類；ス
ープの素、中華の素、ダシの素などの各種粉末調味料
類；粉末インスタントコーヒー、粉末インスタントティ
ー、プリンミックス、ホットケーキミックスなどを例示
することができる。The perfume preparation of the present invention can provide foods (excluding beverages) in which disadvantages such as volatilization of flavors and changes due to heating are effectively prevented. Examples of such foods include a wide range, for example, baked confectionery, snacks, rice crackers, hail, rice cake, pudding, cakes, pies, hard candy, soft candy, caramel, chewing gum, etc .; various frozen foods; Examples thereof include various rouxes such as curry and stew; various powder seasonings such as soup base, Chinese base, and dashi base; powder instant coffee, powder instant tea, pudding mix, hot cake mix, and the like.
【００１６】[0016]
【実施例】次に実施例を挙げて本発明を更に具体的に説
明する。EXAMPLES Next, the present invention will be described more specifically with reference to examples.
【００１７】実施例１
チーズフレーバー（長谷川香料社製）１重量部に対し、
ＳＡＩＢ０．５重量部およびＯＤＯ（日清製油（株）製
の中鎖脂肪酸トリグリセライド）０．５重量部を添加混
合後、ポリグリセリン脂肪酸エステル０．６重量部、グ
リセリン６．４重量部の混合液に添加し、平均粒径が１
ミクロンになるまで乳化機で乳化して、本発明の乳化香
料製剤を得た（本発明品１）。Example 1 1 part by weight of cheese flavor (manufactured by Hasegawa Koryo Co., Ltd.)
After mixing 0.5 parts by weight of SAIB and 0.5 parts by weight of ODO (medium chain fatty acid triglyceride manufactured by Nisshin Oil Co., Ltd.), a mixed solution of 0.6 parts by weight of polyglycerin fatty acid ester and 6.4 parts by weight of glycerin. And the average particle size is 1
It was emulsified with an emulsifying machine to a size of micron to obtain an emulsified perfume preparation of the present invention (invention product 1).
【００１８】比較例１
実施例１の乳化香料製剤においてＳＡＩＢを使用しない
以外は実施例１と同様に処理して乳化香料製剤を得た
（比較品１）。
（焼き菓子への賦香例）下記に示す処方により焼き菓子
生地を調製し、厚さ４ｍｍ、直径５０ｍｍの丸型に型抜
き、１７０℃、１５分焼成し、焼き菓子を得た。Comparative Example 1 An emulsified flavor preparation was obtained in the same manner as in Example 1 except that SAIB was not used in the emulsified flavor preparation of Example 1 (Comparative Product 1). (Example of perfume to baked confectionery) A baked confectionery dough was prepared according to the following formulation, cut into a round shape having a thickness of 4 mm and a diameter of 50 mm, and baked at 170 ° C for 15 minutes to obtain a baked confectionery.
【００１９】 焼き菓子生地の処方 本発明品１ 比較品１ 薄力粉 １５０ｇ １５０ｇ 粉糖 ６０ｇ ６０ｇ 卵 １／２個 １／２個 無塩バター ６０ｇ ６０ｇ ベーキングパウダー 小さじ１／２ 小さじ１／２ 乳化香料製剤（実施例１） ０．５ｇ − 乳化香料製剤（比較例１） − ０．５ｇ Formulation of baked confectionery dough Inventive product 1 Comparative product 1 Soft flour 150 g 150 g Powdered sugar 60 g 60 g Egg 1/2 ½ unsalted butter 60 g 60 g Baking powder 1/2 tsp 1/2 emulsified fragrance preparation ( Example 1) 0.5 g- Emulsified perfume formulation (Comparative Example 1) -0.5 g
【００２０】（官能評価）得られたそれぞれの焼き菓子
について、良く訓練された専門のパネリスト５名により
官能評価を行った。専門パネリスト５名の官能評価結果
を表１に示す。(Sensory Evaluation) Each of the obtained baked confectioneries was subjected to sensory evaluation by five well-trained professional panelists. Table 1 shows the results of sensory evaluation of 5 specialist panelists.
【００２１】[0021]
【表１】 [Table 1]
【００２２】ただし、表中の記号は下記を意味する。 ○：焼成後もチーズの風味が良く残り良好。 △：焼成後にチーズの風味が弱くなりやや不良。 ×：焼成後にチーズの風味がなくなり不良。However, the symbols in the table mean the following. ◯: Cheese has a good flavor and remains good after baking. Δ: The flavor of cheese was weakened after baking and was slightly poor. X: The cheese has no flavor after baking and is defective.
【００２３】実施例２
コーンフレーバー（長谷川香料社製）１重量部に対し、
ＳＡＩＢ０．７重量部およびＯＤＯ（日清製油（株）製
の中鎖脂肪酸トリグリセライド）０．３重量部を添加混
合後、ポリグリセリン脂肪酸エステル０．６重量部、グ
リセリン６．４重量部の混合液に添加し、平均粒径が１
ミクロンになるまで乳化機で乳化して、本発明の乳化香
料製剤を得た（本発明品２）。Example 2 1 part by weight of corn flavor (manufactured by Hasegawa Koryo Co., Ltd.)
After mixing 0.7 parts by weight of SAIB and 0.3 parts by weight of ODO (medium chain fatty acid triglyceride manufactured by Nisshin Oil Co., Ltd.), a mixed solution of 0.6 parts by weight of polyglycerin fatty acid ester and 6.4 parts by weight of glycerin And the average particle size is 1
It was emulsified with an emulsifying machine to a size of micron to obtain an emulsified flavor preparation of the present invention (Invention product 2).
【００２４】比較例２
実施例２の乳化香料製剤においてＳＡＩＢを使用しない
以外は実施例２と同様に処理して乳化香料製剤を得た
（比較品２）。
（コーンスープへの賦香例）下記に示す処方にて原料を
調製し、９０℃まで加熱後、実施例２または比較例２の
乳化香料製剤を添加し均一になるまで攪拌した。その
後、缶に充填し、１２１℃、３５分間レトルト殺菌して
缶入りコーンスープを得た。Comparative Example 2 An emulsified flavor preparation was obtained in the same manner as in Example 2 except that SAIB was not used in the emulsified flavor preparation of Example 2 (Comparative Product 2). (Example of perfume to corn soup) A raw material was prepared according to the following formulation, heated to 90 ° C, added with the emulsified flavor preparation of Example 2 or Comparative Example 2, and stirred until uniform. Then, it was filled in a can and sterilized by retort at 121 ° C. for 35 minutes to obtain a canned corn soup.
【００２５】 コーンスープの処方 本発明品２ 比較品２ コーンペースト ８０ｇ ８０ｇ 生クリーム ５０ｇ ５０ｇ グラニュー糖 ２５ｇ ２５ｇ 牛乳 ３５ｇ ３５ｇ 澱粉 ２５ｇ ２５ｇ 食塩 ４ｇ ４ｇ 水 ７８０．５ｇ ７８０．５ｇ 乳化香料製剤（実施例２） ０．５ｇ − 乳化香料製剤（比較例２） − ０．５ｇ Formulation of Corn Soup Inventive Product 2 Comparative Product 2 Corn Paste 80g 80g Fresh Cream 50g 50g Granulated Sugar 25g 25g Milk 35g 35g Starch 25g 25g Salt 4g 4g Water 780.5g 780.5g Emulsion Fragrance Formulation (Example 2) 0.5 g- Emulsified perfume formulation (Comparative Example 2) -0.5 g
【００２６】（官能評価）得られたそれぞれのコーンス
ープについて、良く訓練された専門のパネリスト５名に
より官能評価を行った。専門パネリスト５名の官能評価
結果を表２に示す。(Sensory evaluation) Each of the obtained corn soups was sensory evaluated by five well-trained professional panelists. Table 2 shows the results of the sensory evaluation of 5 specialized panelists.
【００２７】[0027]
【表２】 [Table 2]
【００２８】ただし、表中の記号は下記を意味する。 ◎：殺菌後もコーンの風味が非常に良く残り良好。 ○：殺菌後もコーンの風味が良く残り良好。 △：殺菌後にコーンの風味が弱くなりやや不良。 ×：殺菌後にコーンの風味がなくなり不良。However, the symbols in the table mean the following. ⊚: The corn flavor is very good and remains good even after sterilization. ◯: The corn has a good flavor and remains good even after sterilization. Δ: The corn flavor was weakened after sterilization and was slightly poor. X: The corn has no flavor after sterilization and is defective.
【００２９】[0029]
【発明の効果】本発明の香料製剤は、各種食品（飲料を
除く）に添加したときにフレーバーの揮散、加熱による
変化などの不都合を効果的に防止することができる。EFFECTS OF THE INVENTION The flavor preparation of the present invention can effectively prevent disadvantages such as volatilization of flavor and change due to heating when added to various foods (excluding beverages).
───────────────────────────────────────────────────── フロントページの続き (72)発明者 尾崎 茶絵 神奈川県川崎市中原区苅宿335 長谷川香 料株式会社技術研究所内 Ｆターム(参考） 4B014 GG02 GK05 GL03 GP15 4B036 LC01 LE05 LF01 LH05 LK01 4B047 LB08 LF08 LF09 LG20 4H059 BA35 BB15 BB22 BB44 BB45 DA09 DA13 DA30 EA31 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Ozaki Chae 335 Hasegawa Kaori Research Co., Ltd. F-term (reference) 4B014 GG02 GK05 GL03 GP15 4B036 LC01 LE05 LF01 LH05 LK01 4B047 LB08 LF08 LF09 LG20 4H059 BA35 BB15 BB22 BB44 BB45 DA09 DA13 DA30 EA31
Claims (2)
イソブチレート（ＳＡＩＢ）を有効成分として含有する
耐熱性、保留性の改善された食品（飲料を除く）用香料
製剤。1. A fragrance preparation for foods (excluding beverages) containing sucrose diacetate hexaisobutyrate (SAIB) as an active ingredient and having improved heat resistance and retention.
イソブチレート（ＳＡＩＢ）の含有量が５〜８０重量％
である請求項１記載の香料製剤。2. The content of sucrose diacetate hexaisobutyrate (SAIB) is 5 to 80% by weight.
The perfume preparation according to claim 1, which is
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| JP2001184857A JP2003003191A (en) | 2001-06-19 | 2001-06-19 | Flavor preparation with improved heat resistance and retention |
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| JP2001184857A JP2003003191A (en) | 2001-06-19 | 2001-06-19 | Flavor preparation with improved heat resistance and retention |
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|---|---|
| JP2003003191A true JP2003003191A (en) | 2003-01-08 |
Family
ID=19024545
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007511225A (en) * | 2003-11-14 | 2007-05-10 | イーストマン ケミカル カンパニー | Sucrose acetate isobutyrate formulation, beverage emulsion containing it, concentrate, syrup, premix and beverage |
| JP2008094806A (en) * | 2006-10-16 | 2008-04-24 | Freunt Ind Co Ltd | Highly water-dispersible powder and its manufacturing method |
Citations (8)
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| JPS61260860A (en) * | 1985-05-15 | 1986-11-19 | T Hasegawa Co Ltd | Method of providing acidic drink with fragrance, color or turbidity |
| JPS62289160A (en) * | 1986-06-09 | 1987-12-16 | Kao Corp | Production of emulsified perfume |
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| JPH0698697A (en) * | 1992-09-24 | 1994-04-12 | Katayama Chem Works Co Ltd | Production of emulsified spice |
| JPH08275726A (en) * | 1995-04-07 | 1996-10-22 | T Hasegawa Co Ltd | Emulsified composition |
| JPH09111284A (en) * | 1995-10-13 | 1997-04-28 | T Hasegawa Co Ltd | Production of emulsified perfume |
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2001
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| JPS4858169A (en) * | 1971-11-22 | 1973-08-15 | ||
| JPS48103775A (en) * | 1972-04-10 | 1973-12-26 | ||
| JPS61260860A (en) * | 1985-05-15 | 1986-11-19 | T Hasegawa Co Ltd | Method of providing acidic drink with fragrance, color or turbidity |
| JPS62289160A (en) * | 1986-06-09 | 1987-12-16 | Kao Corp | Production of emulsified perfume |
| JPH0253455A (en) * | 1988-08-15 | 1990-02-22 | Ogawa Koryo Kk | Flavoring composition |
| JPH0698697A (en) * | 1992-09-24 | 1994-04-12 | Katayama Chem Works Co Ltd | Production of emulsified spice |
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| Title |
|---|
| 沢田正徳: "フレーバー加工技術 −香料製剤の形体と特性", 月刊フードケミカル, vol. 2, no. 9, JPN4007010469, 1 September 1986 (1986-09-01), pages 32 - 35, ISSN: 0000857103 * |
| 沢田正徳: "フレーバー加工技術 −香料製剤の形体と特性", 月刊フードケミカル, vol. 2, no. 9, JPNX007054232, 1 September 1986 (1986-09-01), pages 32 - 35, ISSN: 0000901229 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007511225A (en) * | 2003-11-14 | 2007-05-10 | イーストマン ケミカル カンパニー | Sucrose acetate isobutyrate formulation, beverage emulsion containing it, concentrate, syrup, premix and beverage |
| JP2008094806A (en) * | 2006-10-16 | 2008-04-24 | Freunt Ind Co Ltd | Highly water-dispersible powder and its manufacturing method |
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