Inquiry
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...
Factors influencing umami effect of umami seasoning
Effect of high temperature on umami agentHeating has a significant effect on umami agents, but the sensitivity of different umami agents to heat is different. Under normal circumstances, amino acid umami agent performance is poor,...
Umami seasoning
The main umami substances are amino acids, peptides, nucleotides, organic acids and compound umami agents.Amino AcidsMonosodium Glutamate (MSG)The main amino acids of umami in food are glutamic acid, aspartic acid, alanine, glycin...