| abstract |
Flavor potentiating and enhancing compositions include an aqueous mixture containing colloidal silica of preferable 10-100 angstrom particle size. The colloidal silica acts synergistically with other flavor inducing agents which may also be present in the mixture. The compositions according to the invention have been found to enhance flavor, tenderize meats, aid in the formation of a stable crust on breaded fried foods, and impart improved body, consistency, and flavor in soups, dressings, and beverage. Also a novel method for generating the colloidal silica in the presence of a magnetic field is disclosed. |