Production of artificial spice particles

摘要: Improved particulate free-flowing flavoring compositions are provided utilizing agents in a cellular matrix of gelatinized cereal solids and water. Dextrins, mixtures edible mono diglycerides higher fatty acids, coloring can also be added to the provide free flowing product which exhibits controlled flavor release characteristics, aesthetic appeal natural whole or ground spices (with none attendant hazards), precisely values strength.