Oil in water emulsion of butter acid, process for making, improve or modify the properties of the aroma of a foodstuff or beverage, foodstuff or beverage, process for the preparation of an emulsion to dry, and use of an emulsion

摘要

"Oil in water emulsion of butter acid, process for making, improve or modify the properties of the aroma of a genre alimentu00eccio or drink, gender alimentu00eccio or drink.Process for the preparation of an emulsion to dry, and uses of an emulsion and a combination of pectin with a high content of metoxila and proteu00ecna whey. The invention relates to a oil in water emulsion of butter acid of a lipophilic substance capable of giving.Improve or modify the properties of the aroma of a composition to which it is added.These emulsions are particularly stable due to the presence of a combination of pectin with a high content of metoxila and whey protein in its continuous phase, which combination acts as a emulSificante and a stabilizer such emulsions. These systems can be advantageously used for flavouring food of various applications, in particular for dairy products.