An improved process for the stabilization of 2-acetyl- 1-pyrroline, the basmati rice flavourant

The present invention relates to 'A process for stabilization of 2-acetyl-l-pyrroline'. The compound is principle 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 30-60ºC or spray drying at inlet air temp. 140ºC, outlet temp. 80ºC 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.