FIELD: food industry.
SUBSTANCE: method includes superficial application of the said seasoning to a snack product. The seasoning is in the form of an emulsion, contains a plurality of seasoning particles and a dispersive oil phase. The plurality of seasoning particles comprises a phase of macro-particles in the dispersive oil phase. The seasoning particles contain a shell surrounding an encapsulated core. The shell contains an astringent material comprising at least one solid lipid and an emulsifier of shell stabilization. The core contains an aqueous phase.
EFFECT: reduced oil content in the surface season and lower content of butter and fat snack foods, no adverse effects on the desired taste, texture and taste sensations perception by the consumer.
35 cl, 2 dwg, 2 ex
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