Inquiry
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...
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...
Increase bread volume, and delay the aging
Problem: Bakery products are small and easily aged. Solution: Usually, some food additives with enhanced anti-aging ability of bread are added to the bread formula, including enzyme preparations, emulsifiers, hydrophilic colloids ...