Traditional flavor enhancers include glutamic acid and its salts, guanylic acid and its salts, inosinic acid and its salts, nucleotides and their salts, glycine and its sodium salts, maltol, ethyl malt Phenol and L-leucine. According to the source, the development and extraction of natural flavor enhancers can be divided into microbial sources, animal sources and plant sources. According to their composition, they can be divided into amino acids, nucleotides, organic acids and complexes.
Flavor enhancers are widely used in foods, such as in seasonings, meat products, dairy products, health foods, and beverages.
The flavor enhancers extracted from plants are mainly plant hydrolyzed protein (HVP), and there are also some single flavor components such as stevioside, glycyrrhizin, thaumatin, L-theanine, maltol and the like. The plant hydrolyzed protein is a product of hydrolysis of a vegetable protein under the catalysis of an acid or a biological enzyme, and its constituent components are mainly amino acids and peptides. The earliest preparation method of glutamic acid was extracted by acid hydrolysis of wheat protein. The conventional hydrolysis method is by acid hydrolysis, but the degree of hydrolysis by acid hydrolysis is not easy to control, and a trace amount of substances such as monochloropropanol and dichloropropanol are harmful to the human body.
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