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, optimizing fermentation technology and developing compound formulas.

I+G

In practice, IMP and GMP have different effects. IMP can enhance the direct impact of the product's entrance, and significantly improve the flavor of salty, sour, spices, etc., which is more suitable for use in salty, spicy, sour and spicy products, such as soy sauce, pickles, tomato sauce, etc. At the same time, IMP can also increase the salty taste of the product, and the salt content of the product can be reduced by adding IMP, so as to achieve the purpose of reducing salt without reducing salt.

GMP can increase the product's sense of fat, smoothness, retention and mushroom flavor, can improve the product texture, balance and coordinate the overall taste of the product, and reduce the adverse flavor generated during the product processing, so it is suitable for adding in the products containing rich cream, oil and mushroom flavor, such as mayonnaise, cheese sauce, cream vegetable soup and mushroom soup.

The umami taste of MSG is mainly adjusted in the previous harmonization, fast entry, and relatively fast disappearance; The umami taste of I+G is mainly in the middle and after adjustment, and has a good performance of umami infiltration, and the residual freshness is very long. In practical applications, the two are often used together. More importantly, the two have a synergistic freshening effect, that is, the combination of nucleotide and MSG will multiply the umami taste.

Hydrolyzed vegetable protein (HVP)

The main components of HVP are amino acids and polypeptides, which can be absorbed by human body and play the role of increasing fresh flavor, improving flavor and covering odor. HVP has a very wide range of applications ‚ which can be used in a wide variety of food and food ingredients that need to enhance flavor. Compared to traditional MSG, the aftertaste is more full. HVP combined with MSG can play the color, aroma, taste and other nutrients in one, is a new type of food flavor enhancer developed vigorously in recent years.

Application of HVP:

Snack food: can be used for shrimp slices, fish, shrimp balls, puffed food, biscuits, etc., can enhance the delicious flavor of seafood, cover up the bad flavor of seafood.

Sauce: can be used for convenient soup, sauce, gravy, seafood soy sauce, spicy juice, vinegar, canned soup, etc., improve umami, produce meat flavor effect, average taste.

Canned food: sardines, autumn knifefish, chicken, pork, pickled vegetables, seafood, etc., can remove odor such as fishy, rust, enhance the flavor of meat, improve product flavor.

Processed meat: sausage, meat balls, beef, fish fillets, hot dogs, ham, dried meat, etc., can strengthen the natural taste of meat, improve the flavor, reduce the smell of meat, reduce production costs.

In addition, HVP is also used to improve the protein amino acid content of confectionery and beverage. Also widely used as meat flavor, seasoning and other food flavor enhancer. Due to the presence of a variety of amino acids, reducing sugar, yeast extract and HVP at the appropriate temperature Maillard reaction, can produce a number of flavors such as poultry, pork, beef, etc., these flavor ingredients in the addition of other spices continue to refine, can get a unique flavor flavor.