Flavor potentiating and enhancing compositions include an aqueous mixture
containing colloidal silica of preferable 10-100 angstrom particle size.
The colloidal silica acts synergistically with other flavor inducing
agents which may also be present in the mixture. The compositions
according to the invention have been found to enhance flavor, tenderize
meats, aid in the formation of a stable crust on breaded fried foods, and
impart improved body, consistency, and flavor in soups, dressings, and
beverage. Also a novel method for generating the colloidal silica in the
presence of a magnetic field is disclosed.
