abstract |
A method for fixing a water-soluble water-dispersible or Nater-emulsifiable food ingredient is disclosed. The food ingredient is dried from an aqueous solution of a monobasic, dibasic and/or tribasic magnesium salt, the salt constituting the fixing ;ubstrate. The fixation of juice solids, flavors, colors and high ructose corn syrups are enabled by this method. |