Food Soybean Paste Seasoning Flavour is used in Mung bean sauce, seasoning, pre-prepared food, pickles, barbecue, sauce
Key Ingredients:
Aroma Base: Fermented soybean paste extract; esters (e.g., ethyl acetate); alcohols (e.g., ethanol, isoamyl alcohol); aldehydes (e.g., acetaldehyde, isovaleraldehyde); pyrazine compounds (providing roasted notes).
Carriers: Propylene glycol (water-soluble); vegetable oil (oil-soluble); maltodextrin (powder form).
Auxiliary Ingredients: Edible salt, sweeteners, antioxidants, emulsifiers (for emulsified types), stabilizers.
Product Characteristics:
Aroma: Possesses a rich, authentic soybean paste aroma, featuring a complete profile of savory paste notes, fruity ester notes, and a balanced salty-sweet flavor.
Flavor Integrity: Replicates the complex flavor profile of traditionally fermented soybean paste, including distinct bean notes, savory paste notes, and fermentation notes.
Heat Resistance: High-quality variants withstand high temperatures and prolonged cooking, retaining their aroma even after heating.
Stability: Exhibits excellent stability within sauce systems and offers a long shelf life.
Food Soybean Paste Seasoning Flavour is used in Mung bean sauce, seasoning, pre-prepared food, pickles, barbecue, sauce
Food Soybean Paste Seasoning Flavour is used in Mung bean sauce, seasoning, pre-prepared food, pickles, barbecue, sauce
Applications:
Condiments: Soybean paste, savory sauces, compound seasonings, hot pot bases, noodle sauces.
Convenience Foods: Instant noodle seasoning packets, frozen prepared foods, pre-cooked meals.
Pickles/Preserves: Pickled cucumbers, pickled radishes, kimchi, salted vegetables.
Baked Goods: Soybean paste crackers/cookies, soybean paste bread, pastries.
Food Service: Stir-fries, stews, BBQ marinades, dipping sauces.
Semi-Solid Seasonings: Spicy sauces, steamed noodle sauces, stir-fried chicken sauces.
Specialized Applications:
Cost Optimization: Adding just 0.1% of this savory essence can reduce the required amount of actual soybean paste by 30%, thereby lowering production costs.
Flavor Standardization: Used to harmonize flavor variations across different product batches, ensuring product consistency and standardization.
Rapid Fermentation: In pickle production, it allows for the development of a rich, savory paste aroma within just 1–3 days, eliminating the need for lengthy traditional fermentation processes.
Food Soybean Paste Seasoning Flavour is used in Mung bean sauce, seasoning, pre-prepared food, pickles, barbecue, sauce
Usage Guidelines:
Savory Sauces / Soybean Paste: 0.1% – 0.5%
Compound Seasonings / Hot Pot Bases: 0.1% – 0.3%
Instant Noodle Seasoning Packets: 0.1% – 0.3%
Pickles/Cured Products: 0.1% – 0.2%
Baked Goods: 0.1% – 0.3%
Semi-solid Seasonings: 0.1% – 0.3%
Commercial Stir-fries/Stews: 0.05% – 0.15%
General Food Industry: 0.1% – 0.5%
Food Soybean Paste Seasoning Flavour is used in Mung bean sauce, seasoning, pre-prepared food, pickles, barbecue, sauce
