Flavors
As seasoning, you can choose caramel color, hydrolyzed vegetable protein compound seasoning powder/liquid, compound seasoning (soy sauce powder), scallop extract or ethyl maltol products from AIPU FOOD INDUSTRY as needed.
Application of caramel color in condiments:
Caramel color is widely used in brewing products such as soy sauce and vinegar. AIPU FOOD’s high red index caramel color gives soy sauce a rich dark brown appearance, and has strong coloring ability, so that cooked food can keep the bright red color for a longer time. AIPU FOOD also provides powdered caramel color in various shades, which can be used in seasoning powders, seasoning packets, spice mixes, etc.
Application of hydrolyzed vegetable protein compound seasoning powder/liquid (compound HVP) in seasonings:
AIPU FOOD INDUSTRY produces various types of hydrolyzed vegetable protein compound seasoning products, which can enhance the taste of seasonings or adjust the flavor of seasonings. Compound HVP is widely used in soups, mixed spices, etc.
Application of compound seasoning (soy sauce powder) in condiments:
Compound seasoning (soy sauce powder) has an Asian flavor and can also make the overall taste of the seasoning more harmonious. It can be used as the basic ingredient of seafood sauce, teriyaki sauce, barbecue sauce, marinade, soup cubes, etc. It can also be used in various seasoning powders, seasoning packets, etc.
Application of scallop extract in seasonings:
Scallop extract (disodium succinate) is a heat-stable food additive with a strong scallop flavor, providing a seafood taste to condiments. Condiments enhanced with scallop extract can be used in soups, hot pots, dipping sauces, marinades, etc., and work with other flavor ingredients to create a complex and rich taste.
Application of ethyl maltol in condiments:
Ethyl maltol can enhance the original flavor of condiments. GB2760 “National Food Safety Standard for the Use of Food Additives” lists ethyl maltol as “synthetic flavoring for food” and allows its use in condiments other than salt and salt substitutes.
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
Light soy sauce, dark soy sauce, fish sauce, oyster sauce, teriyaki sauce,
Hoisin sauce, barbecue sauce, vinegar, soup, seasoning powder, seasoning packets, mixed spices, etc.
Application Notes
vinegar
Featured product
Features: Produced by common method, in line with international food development trends, high-quality caramel color, good salt resistance, strong coloring, bright red color.
Color rate: 12,000-14,000 EBC
Application areas: Mainly used in soy sauce industry, marinated products and other brewing industries.
Features: Low salt, pink to brownish yellow.
Data: Total nitrogen ≥1.6%; Ammonia nitrogen ≥0.8%; NaCl ≤25%
Applications: Recommended for use in dry seasoning mixes, snacks, meat products, soups and marinades to enhance flavor and umami.
Features: Produced by ammonium sulfite process, high color rate.
Color rate: more than 130,000
Application areas: can be widely used in baking, pets and feed, etc.
Features: Produced by ammonium sulfite process, strong coloring ability, high red index, stable quality, good salt resistance, no blackening or fading after long-term storage.
Color rate: 25,000-30,000 EBC
Application areas: Mainly used in soy sauce industry, marinated products and other brewing industries.
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 biscuits, cocoa products, chocolate products, baked food fillings and candies with coating, etc.
Features: Produced by ammonia process, bright and reddish color, salt-resistant, general purpose.
Color rate: 31,000-35,000 EBC
Application areas: Mainly used in vinegar, soy sauce, sauce and sauce products, compound seasonings, etc.