Food Flavor Enhancer

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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  • Raspberry Ketone

    Raspberry Ketone

    English Name: Raspberry extract
    Latin Name: Rubus Chingii Hu
    Extract Method: Water/ Grain Alcohol
    Test Method: GC/HPLC
    Part Used: Fruit(Natural dried)

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  • Pandan Leaf Extract

    Pandan Leaf Extract

    Product Name: pandan powder
    Used Part: leaf
    Appearance: green Powder

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  • Cocoa Extract Powder

    Cocoa Extract Powder

    Product Name: cocoa extract powder
    Used Part: Seeds
    Appearance: Brown Powder

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  • Saffron Extract

    Saffron Extract

    Product Name Saffron Extract Latin Name Crocus Sativus L.Used Part Flower Appearance Reb Powder Odor &Taste haracteristic Test Method HPLC/UV Specification0.3% , 1% 10:1 Active Ingredient...

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  • Coffee Berry Extract

    Coffee Berry Extract

    Product Name Coffee berry extract Used Part Fruit Appearance Brown Powder Odor &Taste haracteristic Test Method UV Specification 10%

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  • Matcha Green Tea Powder

    Matcha Green Tea Powder

    Phosphatidylserine Non GMO Soybean Extract Phosphatidylserine Sources Phosphatidylserine Depression Phosphatidylserine powder (PS) is from the phospholipids family, which is the only one that...

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  • Sugar Free Green Stevia Powder

    Sugar Free Green Stevia Powder

    sugar free green stevia powder Green Stevia powder is, simply put, ground up Stevia leaves. No processing is involved; hence, the natural color of the Stevia leaves is retained – green! It’s all...

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