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METHOD OF IMPROVING THE SENSORY EXPERIENCE OF AN AROMA
METHOD OF IMPROVING THE SENSORY EXPERIENCE OF AN AROMA
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机译：改善香气感官体验的方法
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摘要
A method of enhancing an aromatic sensory experience is provided in a confectionery product. The method comprises dispersing 0.1 to 10% by weight of an aroma encapsulated in the confectionery composition. The encapsulated aroma is a microcapsule having an average particle diameter ranging from 400 to 1000 microns with a coefficient of variance less than 15%. The capsule comprises an envelope matrix comprising a material based on gelled hydrocolloid having an average dry thickness (T) ranging from 20 to 200 microns; and a portion of a core comprising the flavor composition and having an average core diameter (D) ranging from 200 to 950 microns, with a D / T ratio ranging from 1 to 40. The texture characteristic of the dry microcapsule has a breaking force value in the range of 0.05-5 kg; a value of stiffness at break in a range from 0.2-5 kg / mm; a deformation ratio ranging from 0.1-0.9; or a Young's modulus value in the range of 0.2-10 kg.
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