Salt flavor enhancement effect! We will introduce the compatibility with various broths and potassium chloride.
"Oligosaccharide acid" is an acidic carbohydrate produced by reacting enzymes with syrup, and it can be widely used as a food ingredient. This document provides detailed information on the salt flavor enhancement effect using tables. It supports delicious low-salt options from various aspects, including the synergistic effects of acidity and saltiness, as well as the improvement of dashi and extract flavors. [Contents] - Compatibility with various dashi - Compatibility with potassium chloride *For more details, please refer to the PDF document or feel free to contact us.
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Our company is developing its business with two pillars: the saccharification products business and the bio business. We aim to continue contributing to society not only in the food sector but also in all aspects of healthcare, including prevention, treatment, and rehabilitation. We hold the No. 1 domestic market share for glucose raw materials for pharmaceuticals.