Seasoning

AIPU FOOD’s caramel color, hydrolyzed vegetable protein, soy sauce powder, disodium succinate and ethyl maltol can be applied to seasonings as required.

 

* Caramel color for seasonings
Caramel color is widely applied to brewery products like soy sauce, vinegar and yellow rice wine. AIPU FOOD’s high-redness caramel colors provide soy sauce with a thick and dark brown appearance, helping to reduce batch-to-batch variation in color and identify flavor for customers. Caramel colored soy sauce can offer food a lasting red brown hue even after high temperature cooking for long. 
Class III caramel colors are commonly used in vinegar because they have a positive charge and good stability in vinegar. However, according to the latest version of China’s national food safety standard, GB 2760 Standard for Use of Food Additives, the dosage of Class III caramel color in vinegar is limited to 1.0 g/kg, which does not satisfy the requirement of dark vinegars. Therefore, we are developing new types of Class I caramel color to meet the needs of vinegar coloring. 
AIPU FOOD also produces powdered caramel colors of different hues. They are applied in savory powders, seasoning packets, and spice blends. 

 

* Hydrolyzed vegetable protein for seasonings
AIPU FOOD’s diverse types of hydrolyzed vegetable protein play a key role in a variety of seasonings, enhancing their own taste or modifying their flavor note. HVP is widely used in blended soy sauce, soup bases, and spice blends. 

 

* Soy sauce powder for seasonings
Known for its rich flavor and flavor-enhancing properties, AIPU FOOD’s soy sauce powder is a wonderful base for various seasonings including hoisin, teriyaki, barbecue sauce, marinades, and soup stocks. 

 

* Disodium succinate for seasonings
AIPU FOOD’s disodium succinate is a thermostable flavor enhancer. It provides a unique dried scallop flavor and can boost the seafood note of seasonings. The umami-enhanced seasonings may apply to soups, hot pots, dipping sauces, marinades, etc. contributing to a complex taste with other savory ingredients. 

 

* Ethyl maltol for seasonings
Only a tiny amount of ethyl maltol can significantly boost the original odor of seasonings. Ethyl maltol is classified as a synthetic food flavor in China’s national food safety standard, GB 2760 Standard for Use of Food Additives, and can be used in seasonings other than salt or salt substitutes.

For any application of our ingredients in seasonings, prior testing is critical to determine their performance in a specific formulation. 

 

Application Range

Light soy sauce, dark soy sauce, fish sauce, oyster sauce, teriyaki, hoisin, barbecue sauce,

vinegar, soup bases, savory powders, seasoning packets, spice blends, etc. 

Application Specification-www.2017.com-澳门太阳集团2007am

Product Recommendation

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.114 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Suitable for various applications.
Application: With a positive colloidal charge, widely used in brewed soy sauces and compound seasoning sauces because of its excellent coloring property.-澳门太阳集团2007am

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.155 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength, Viscosity(25℃) 6000.
Product Feature: High viscosity.
Application: Typically used in brewed soy sauces, baked goods and compound seasoning sauces because of its excellent coloring property.

Product Appearance: Caramel color liquid (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.050 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Plain caramel, low sulfite.
Application: Widely used in sauces, semisolid compound seasonings, syrup, milk drink, brandy, whisky, rum, cookies, condiments, cocoa/chocolate and instant coffee because of its brilliant coloring properties.

Product Appearance: Caramel color powder (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.100 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Plain caramel.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where powdered caramel color (Class I) is desirable.

Product Appearance: Caramel color powder (E150d).
Color Range: Dark brown - Black brown.
Specification: Color intensity (Typical) 0.425 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength. 
Product Feature: Sulfite ammonium process caramel, favorable price.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.

Product Appearance: Caramel color powder (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.195 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Moisture-resistant.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.

Product Appearance: Caramel color powder (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.220 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Ammonia caramel.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.

Product Appearance: HVP Powder.
Color Range: Yellow - Brown.
Product Feature: Neutral flavor, basic flavor, vegetarian, favorable price.
Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.

Product Appearance: HVP Powder.
Color Range: Yellow - Brown.
Product Feature: Roast meat flavor.
Application: Recommended to use in red meat products, pork gravies, sausages, sauces, soups and snacks to enhance the flavor and umami taste.

Product Appearance: Soy sauce powder.
Color Range: Light brown.
Product Feature: Classical/best selling product, classical flavor.
Application: Recommended to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste.

Product Appearance: Soy sauce powder.
Color Range: Yellow - Brown.
Product Feature: Light color & low salt( salt typical value 23% ).
Application: Recommended to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste.

Product Appearance: White powder.
Product Feature: Basic product, seafood/shellfish flavor.
Application: Disodium succinate can be utilized with a wide range of ingredients and cooking methods to boost the flavor of all kinds of dishes, east or west. Compatible with all kinds of seasonings and savory flavors and used to enhance food flavor and umami taste.

Product Appearance: HVP Powder.
Color Range: Yellow.
Product Feature: Neutral flavor, corn protein.
Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.

Product Appearance: HVP Paste.
Color Range: Brown.
Product Feature: Brown Paste, neutral/basic/standard flavor.
Application: Recommended to use in soups, red meat products, cured meats, sauces and seasonings to enhance the flavor and umami taste.

Product Appearance: HVP Powder.
Color Range: Brown.
Product Feature: Roast beef flavor.
Application: Recommended to use in red meat products, cured meats, sauces, sausages to enhance the flavor and umami taste.