| abstract |
A flavor emulsion comprising flavor oil droplets, an aqueous phase and a composition of lysolecithin as an emulsifier, wherein the flavor oil droplets, each having a particle size of 1 to 1000 nanometers and are present in 1 to 20% by weight are suspended in the aqueous phase; and the lysolecithin composition, present at 0.1 to 30% by weight, contains (i) lysophospholipids 50% or more, preferably 60% or more and more preferably 70% or more, by weight of the lysolecithin composition, ( ii) one or more free fatty acids 15% or less, preferably 10% or less and more preferably 5% or less, by weight of the lysolecithin composition and (iii) glycerophosphocholine 20% or less, preferably 15% or less and more preferably 10% or less, by weight of the lysolecithin composition. |