Background
In our study, oleoresins were explored for their ability to replace the original ground spice and
herbs with a standardized taste and aroma, and mask the salt reduction. In order to protect taste and aroma
oleoresins from high temperature, and to improve their solubility in food matrices, encapsulation with inulin
and maltodextrin was carried out from two mixtures of oleoresins using two drying processes (spray and
freeze drying), thus allowing it to be used as an additive to reduce salt for convenience in the food industry.
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