Food Mushroom Flavour is used in Seasonings, meat products, pastries, sauces, vegetarian foods, puffed foods, hot pot base
Main Ingredients:
Flavor Base: Shiitake mushroom extract, Lentinula edodes extract, pyrazine compounds, sulfides, nucleotides (guanylic acid, inosinic acid)
Carrier: Propylene glycol, maltodextrin, edible alcohol (depending on dosage form)
Auxiliary Ingredients: Antioxidants, emulsifiers (emulsified type), stabilizers
Product Characteristics:
Aroma: Rich and pure shiitake mushroom aroma with woody notes and a sweet aftertaste.
Umami: Rich in amino acids and flavor nucleotides, providing a strong umami enhancement effect.
Heat Resistance: High-quality products can withstand high temperatures and prolonged cooking, suitable for stewing and baking processes.
Stability: Utilizes slow-release aroma control technology, improving flavor stability by 40% and extending shelf life to 18 months.
Food Mushroom Flavour is used in Seasonings, meat products, pastries, sauces, vegetarian foods, puffed foods, hot pot base
Food Mushroom Flavour is used in Seasonings, meat products, pastries, sauces, vegetarian foods, puffed foods, hot pot base
Applications:
Seasonings: Shiitake mushroom soy sauce, shiitake mushroom sauce, mushroom sauce, mushroom soup base, hot pot base, seasoning powder
Convenience Foods: Instant noodle seasoning packets, instant soup mixes, frozen prepared foods, ready-made meals
Meat Products: Ham sausages, meatballs, dumpling fillings, canned foods
Baked goods: Mushroom bread, mushroom biscuits, pastries, fillings
Soup/Sauce: Mushroom soup, stock seasonings, compound seasoning sauces, salad dressings
Vegetarian foods: Vegetarian meat, soy products, vegetarian dishes
Puffed foods: Potato chips, rice crackers, snacks
Catering industry: Hot pot soup base, stir-fries, stews, fast food
Special applications:
Enzymatically hydrolyzed mushroom extract: Utilizes enzymatic hydrolysis of mushroom protein into water-soluble umami components (guanylic acid, inosinic acid, etc.), resulting in a richer, more fragrant, and fuller flavor than regular ground mushroom powder, belonging to the third generation of natural seasonings.
Sustained-release technology: Employs microencapsulation technology, extending the aroma release period to 2.3 times that of conventional products, particularly suitable for stews and braised dishes.
Food Mushroom Flavour is used in Seasonings, meat products, pastries, sauces, vegetarian foods, puffed foods, hot pot base
Usage Guidelines:
Seasonings (soy sauce/sauce): 0.1% – 0.5%
Soup/Hot pot base: 0.3% – 0.8%
Convenience food seasoning packets: 0.1% – 0.3%
Meat products (ham sausages/meatballs): 0.1% – 0.3%
Baked goods (bread/biscuits): 0.1% – 0.3%
Frozen prepared foods: 0.1% – 0.3%
Vegetarian dishes: 0.1% – 0.5%
General foods: 0.1% – 0.5%
Food Mushroom Flavour is used in Seasonings, meat products, pastries, sauces, vegetarian foods, puffed foods, hot pot base
