用喷雾干燥法对奶油香精微胶囊化进行了研究，探索了工艺条件，对微胶囊壁材进行了选择。
This paper studies microencapsulation of cream essence by spray drying explores technological parametersand selects wall materials for microencapsulation.
本产品为粉末香精，是一种新型的增香剂，本身具有香浓的牛奶及奶油香味，可用于各种的乳制食品及糕点烘焙类的食品中。
This product is a powder essence, is a new type of flavouring agent, itself is milk and cream aromatic fragrance, can be used in a variety of dairy food and cakes baking food.
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