Inquiry
Enzyme for baking
Enzyme preparations are a kind of protein, which have the advantages of being natural, non-toxic, highly safe and specific. The use of enzyme preparations to replace chemical additives has become the focus of flour improvement res...
Soy Sauce Powder
Soy sauce powder is a solid soy sauce made from fresh soy sauce as the basic raw material, with the addition of other auxiliary materials such as fillers (dextrin or maltodextrin), salt, white granulated sugar, monosodium glutamat...
Salt-reducing
With the development of the social economy, people have begun to pay attention to a healthy diet, and more and more people have started to be concerned about the intake of high-sodium salt.The development of salt-reducing products...
Hydrolyzed Vegetable Protein (HVP)
Hydrolyzed vegetable protein is an important source of protein for human consumption because of its high content of glutamic acid and rich source of raw plant protein, its nutritional value is close to that of animal protein, and ...
Besides MSG, are there any other umami agents?
Umami, as the fifth basic taste, comes from far more than monosodium glutamate (MSG). Modern food science has formed a multi-level umami agent system to meet the dual needs of health and flavor by exploiting natural ingredients, o...