FIELD: food industry.
SUBSTANCE: disclosed is a method for encapsulating flavouring substances, according to which maltodextrin is added to heated water, heating and stirring are carried out until complete dissolution, flavouring and/or aromatic and/or colour and/or auxiliary components and an emulsifying component are added, which are also stirred until complete dissolution, then an aromatic base is added. Obtained product is fed for homogenisation and then for spray drying. Taste-and-aroma microcapsules are obtained, the outer wall of which contains distributed taste and/or aroma and/or colour and/or auxiliary components, and the aromatic base is distributed in their central part. Also disclosed is a flavour capsule.
EFFECT: invention is aimed at obtaining microcapsules with flavouring substances distributed over their volume and successive release of flavouring substances therefrom, as well as enhancing and prolonging the flavouring effect.
5 cl, 1 dwg, 4 ex
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