FIELD: food industry. SUBSTANCE: composition contains essential oils oleoresins of spicy-aromatic plants, glucose/maltodextrin mixture or glucose/maltodextrin/lactose mixture, sodium glutamate sodium glutamate/inosinic acid mixture, food emulsifier (distilled fatty acid mono- and diglycerides), food phosphates, and soybean protein isolate at specified proportions. Additionally, composition can include disintegrated dried onion, colorant (carminic acid, ascorbic acid and/or its salts, and also starch. EFFECT: improved organoleptic properties of foods, prolonged their shelf time, and extended choice of food additives. 5 cl, 2 ex _
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Authors
Dates
2001-09-10—Published
2001-01-11—Filed