PROCEDE DE PREPARATION DE COMPOSITIONS DE BOISSONS POSSEDANT DES CARACTERISTIQUES AROMATIQUES AMELIOREES ET COMPOSITIONS DESTINEES A ETRE UTILISEES DANS CE PROCEDE
Method for preparing a beverage composition having enhanced aroma release and reduced residual flavor comprising: providing an aroma source comprising a fat- soluble, volatile flavor ingredient, the aroma source containing less than 2.0g of fat per serving； providing a fat-containing ingredient configured to have delayed dispersibility in liquid； configuring the fat-containing ingredient to contain fat having a melting point above 50 °C； complexing, sequestering, sorbing, chelating, and/or encapsulating the fat in particulate material comprising amylose, cyclodextrin, molecular sieve, porous sorbent, non-porous sorbent, protein, gum, polymer, and/or mixtures thereof； wherein the fat-containing ingredient does not completely disperse, dissolve, or disintergrate in water at temperatures above ambient room temperature for at least 10 seconds, to inhibit dissolution of the fat-soluble flavor ingredient in the fat-containing ingredient when the beverage is prepared and promote release of the fat- soluble, flavor ingredient into a headspace above the beverage when the beverage is prepared.
