FIELD: flavor modification.
SUBSTANCE: invention relates to flavoring compositions and ways of their preparation. A method of producing modified starch products containing dextrinized polysaccharides is proposed. Native starch, or starch products, or maltodextrins used for the manufacture of flavor additives, in the solid phase is formed into a layer of 0.1–10,000 microns and irradiated with infrared radiation containing wavelengths of 7–9 microns, generated by an infrared irradiator for 5–3,000 s. Preferably, the maltodextrins used to make flavors and other solid phase flavor components are irradiated with infrared radiation.
EFFECT: invention makes it possible to increase the dextrose equivalent and, accordingly, the digestibility of the product by reducing the size of the molecules in starch products, and to increase the specific surface of maltodextrins in flavoring substances, which contributes to a more uniform distribution of aromatic substances in additives and intensification of taste sensations.
1 cl, 2 tbl
