| abstract |
A liquid system comprising a first component and a second component selected from the group consisting of carbohydrates, sugar alcohols, food acids, food non-aqueous solvents and food salts comprising: a. The second component and the first component are different, b. The system has a lower melting point than each of the components, and c. The liquid system is provided wherein the liquid system comprises 7% or less water. The system is useful for protecting active ingredients in food systems, where the active ingredient is stable at room temperature and diluted into an aqueous beverage to form, for example, a flavored aqueous beverage It retains its sensory properties afterwards. |