Patent ID: 7252848

Claim:
A process for the preparation of a dry emulsion for imparting, improving, or modifying the flavor properties of a composition to which it is added, which process comprises dehydrating an oil-in-water emulsion of a lipophilic substance selected from the group consisting of a flavor ingredient or composition, a vegetable fat hydrolysate, an animal fat hydrolysate, and mixtures thereof, the substance being present for imparting, improving or modifying the flavor properties of a composition to which it is added, the emulsion comprising 70 to 95% by weight relative to the total weight of the emulsion of a continuous aqueous phase comprising a combination of high methoxyl pectin and whey protein, and 5 to 30% by weight relative to the total weight of the emulsion of a dispersed phase, wherein the high methoxyl pectin is present in an amount of from 0.10 to 4% by weight relative to the total weight of the emulsion and the whey protein is present in an amount of from 0.2 to 10% by weight relative to the total weight of the emulsion.