Patents
The invention relates to 'A process for stabilization of 2-acetyl-l-pyrroline'. The compound is the principal aroma component of basmati and other varieties of scented rice and also of processed cereal and grain products. Synthesising 2-acetyl-l-pyrroline by a known method, incorporating the flavor in a binding material like a gum or starch from a vegetable source in water emulsion using an emulsifier followed by drying the mixture by either vacuum shelf drying at temperatures of 30-60 ºC or spray drying at inlet air temp. 140 ºC, outlet temp. 80 ºC and a feed rate of 80 ml/min and obtaining the flavor in an easily dispersible dry powder form for flavoring rice and related products