| abstract |
【Task】 To reduce the water content in a liquid food system to allow sufficient solubility or to improve the stability of the ingredients in a low pH system. SOLUTION: A liquid system containing a first component and a second component selected from the group consisting of carbohydrates, sugar alcohols, food acids, non-aqueous solvents for foods and salts for foods, a. The second component and the first component are different, b. The system has a lower melting point than each of the above components, and c. The liquid system is provided, which comprises 7% or less water. The system is useful for protecting the active ingredient in a food system, 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 even afterwards. [Selection diagram] Fig. 1 |