Patents

Flavour enriching of asafoetida comprises blending the encapsulated asafoetida volatile oil with compounded asafoetida and other permitted food additives. The encapsulation of asafoetida is carried out by spray drying an aqueous emulsion of gum and emulisifier contains asafoetida oil obtained from either Irani or Pathani asafoetida. The compounded asafoetida is prepared by blending one or two varieties of above mentioned asafoetida with edible starches. The flavour enriched asafoetida is used as a flavour adjunct in soups, curry mixes and fried snacks.