FIELD: chemistry.
SUBSTANCE: method comprises preparation of the emulsion and spray drying of this emulsion to obtain hard capsules. At that the emulsion comprises from 0.1 to 10 wt % natural extract containing saponins, from 5 to 55 wt % water-soluble biopolymer with the molecular weight below 100 kDa, from 5 to 60 wt % flavouring substance or flavouring agent, and from 15 to 80 wt % water. The invention also relates to hard capsules and to food products containing them.
EFFECT: invention enables to reduce adhesion of the emulsion to the walls of the drying chamber and to obtain hard capsules of flavouring substances with improved stability while storage.
15 cl, 4 tbl, 2 ex
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