| abstract |
Provided is a method for producing a capsinoid-containing food/drink article with a superior stability of the capsinoid compound, and an emulsion composition comprising a capsinoid compound with an improved dilution stability thereof. The method comprises the steps of blending an oil phase containing a capsinoid compound with an aqueous phase and an emulsifier to prepare an emulsion composition, and mixing the emulsion composition with an aqueous diluent component, wherein an additional emulsifier and/or a high-molecular component is added to the emulsion composition, the aqueous diluent component or a mixture thereof. |