METHOD FOR INCREASING FLAVOR AND TASTE OF CANDIES

摘要

PURPOSE: To impart a flavor and a taste excellent in acceptability to a candy by compounding an emulsified flavor excellent in heat resistance and produced by preliminarily emulsifying an oily flavor substance in water, etc., with quillaia saponin. ;CONSTITUTION: An emulsified flavor obtained by emulsifying and dispersing pt.wt. of an oily flavor substance, which is used for giving a flavor to a candy, in water or a polyhydric alcohol in the presence of approximately 0.1-1 pt.wt. of quillaia saponin is added to a candy base material in an amount of approximately 0.05-1.5wt.% based on the candy base material. The temperature of the candy material on the addition of the oily flavor substance may arbitrarily be selected from temperatures below approximately 160°C.;COPYRIGHT: (C)1994,JPO&Japio