A process for preparation of stabilized rose flavour and products thereof, B

A process for preparation of stabilized rose flavored beverage A process for preparation of stabilized rose flavored beverage which comprises, a) soaking 10-40% carrier wall material such as herein described, in water b) adding atleast 2.5 times volume by volume of water and filtering to remove the insoluble by known method, c) adding liquid rose flavor at a concentration ranging from 0.10-1.00% and emulsifier such as Tweens at a range of 0.01-0.50% to the above said solution, d) homogenizing of the above said material solution by using mechanical ho,ogeniser at a speed ranging between 15000-19000 rpm for a period of 8-15 min, e) spray drying the above said homogenized emulsion at an air inlet temperature ranging from 115-185°C, at an outlet temperature ranging from 95-125°C and at a feed rate ranging from 60 - 100 ml/min to obtain the stabilized rose flavor and f) adding 100-120g of powdered sucrose 0.1-1.5g of Organic acid such as herein described, 0.02-0.06g of colur, l-2g of anticaking agent such as herein described , to 0.5-5.0g of above said rose flavour to obtained the desired rose flavored beverage