Flavors
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.