Casual Foods
Snack Food
For snack foods, you can choose caramel color, hydrolyzed vegetable protein compound seasoning powder/liquid (compound HVP), compound seasoning (soy sauce powder), scallop extract or ethyl maltol products from AIPU FOOD INDUSTRY as needed.
Application of caramel color in snack foods:
Caramel color can be used to color cocoa products, chocolate and candy to give candy products the desired brown appearance. GB2760 “National Food Safety Standard for the Use of Food Additives” allows the addition of caramel color using the common method, ammonia method and ammonium sulfite method to cocoa and candy products.
Ordinary and ammonia caramel colors can be used in jellies and jelly powders. Ordinary caramel color can be used in puffed foods at a maximum usage of 2.5 g/kg.
Application of hydrolyzed vegetable protein compound seasoning powder/liquid (compound HVP) in snack foods:
Adding compound HVP to the powder of snack foods can enhance the baked flavor and salty taste of the food. Compound HVP is commonly used in snack foods such as puffed foods, potato chips, nuts, and candied fruits.
Application of compound seasoning (soy sauce powder) in snack foods:
Compound seasoning (soy sauce powder) is the basic ingredient for snack food sprinkles. It has a strong soy sauce flavor and can improve the flavor of food. It is commonly used in potato chips, puffed foods, dried fruits, etc.
Application of scallop extract in snack foods:
GB2760 “National Food Safety Standard for the Use of Food Additives” stipulates that scallop extract can be used in condiments. Using condiments added with scallop extract in snack foods, such as mixed spices and seasoning powders, can enhance the overall flavor of snack foods.
Application of ethyl maltol in snack foods:
Ethyl maltol can enhance the flavor of various snack foods and is commonly used in candies, preserves, dried fruits, nuts, puffed foods, etc.
For any product application, we recommend that manufacturers confirm compliance with local regulations before use, conduct preliminary experiments before formal production, and consult our service personnel to determine the best addition ratio and verify the application effect.
Scope of application
Chocolate, candy, jelly, candied fruit, dried fruit, nuts, puffed food, potato chips, corn flakes, etc.
Application Notes
Featured product
Features: Conventional product, pink to light brown, with a fresh and fragrant flavor.
Data: Total nitrogen 1.2-1.8%; NaCl 32-37%;
Applications: Recommended for use in snack food powders, baked goods, gravies, soup bases, etc. to enhance flavor and umami.
Features: Produced using common method technology, in line with international food development trends, with a high red index and a reddish hue.
Color rate: 13,000-16,000 EBC
Application areas: Mainly used in puffed food, jelly, candy, etc.
Features: Produced by common method, pink is brick red, in line with international food development trends.
Color rate: 24,000-34,000 EBC
Application areas: Can be used in jelly.
Main raw material: soybean
Features: The powder is light in color and has a roasted chicken flavor.
Data: Total nitrogen ≥3.5%; Ammonia nitrogen ≥2.0%; NaCl ≤50%; 3-chloro-1,2-propanediol ≤1.0mg/kg
Application areas: It can be widely used in puffed foods to enhance their flavor and umami taste.
Features: Produced by ammonia process, bright and reddish color, salt-resistant, general purpose.
Color rate: 31,000-35,000 EBC
Application areas: Can be used in jelly.