Flavors Fragrances

What is it | Uses | Safety |  Side effects | 15 FAQs Yeast extract, or autolyzed yeast extract, has been in the market for around 50 years as a natural flavor enhancer for its special and unique taste. Yeast is a natural microorganism that has been used in our food for more than 4000 …

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Production | Uses | Safety | Side Effects | FAQs Disodium inosinate (IMP), a kind of nucleotide, also known as disodium 5′-inosinate, is a flavor enhancer with the European food additive number E631. Its purpose in food is to add a meaty or savory flavor, which is called umami taste. IMP is a white granular …

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Overview | Uses | Safety | Side effects | FAQs Hydrolyzed corn protein, a protein hydrolysate used as a flavor enhancer in food. Along with hydrolyzed soy protein, they’re both the common used hydrolyzed vegetable protein (HVP) and usually used together in a compound form. You might have seen it in the food label and …

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What is it | Uses | Safety | Side effects | FAQs Hydrolyzed soy protein, a protein hydrolysate used as a natural flavor enhancer in food. It is the most used hydrolyzed vegetable protein (HVP) in the market. It is usually listed as an ingredient on the soy sauce label. Have you ever wondered what …

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Production | Uses | Safety | Side Effects | FAQs  Disodium guanylate or disodium 5′-guanylate, a flavor enhancer with the European food additive number E627. It is a kind of nucleotide and usually added with another flavor enhancer disodium inosinate (E631) in food and the combination is known as disodium 5′-ribonucleotides (E635), which is an …

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What is it |Production | Uses | Safety | Side Effects  Disodium 5′-ribonucleotides, also known as I+G, is a flavor enhancer made of disodium inosinate (E631) and disodium guanylate (E627) with the ratio 1:1. The European food additive number for it is E635. It can be used in synergy with MSG (E621) to provide umami taste …

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Source | Two types | Production | Uses | FAQs  Disodium succinate is the disodium salt of succinic acid that can be used as a flavor enhancer in food for its unique seafood flavor and synergy with other common flavor enhancers to boost the umami flavor, such as monosodium glutamate (MSG), disodium 5’-ribonucleotides (I+G) and …

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Vanilla extract | Market | Production | Uses | Safety | FAQs Vanillin, with the chemical formula C8H8O3, is the world’s most used flavoring agent in food and beverages. It is the vanilla extract alternative that provides a similar smell and taste of vanilla extract. It is both naturally occurring and synthetically produced. Besides derived …

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What Is MSG? | Uses | Safety | Side Effects | FAQs MSG, the abbreviation of monosodium glutamate, comes from the neutralized of amino acid, glutamic acid. It is a common food additive used as a seasoning or a flavor enhancer in food with the E number E621. MSG is a controversial ingredient for years …

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Natural sources | Production | Uses | Safety Maltol or methyl maltol, chemical formula C6H6O3, with caramel and cotton candy sweet aroma, and along with a fruity note. Together with ethyl maltol, they’re the second commonly used synthetic flavoring agent in food after vanillin.  Although its flavor enhancement effect is not as strong as ethyl …

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