It has the effect of enhancing saltiness and sourness, bringing out the umami of food while adjusting the flavor!
"Alaine" is an amino acid that has umami and a sweetness used in seasoning. Due to its synergistic effect with other umami substances, it enhances umami and has a chelating effect, helping to moderately soften kelp and prevent food oxidation. Additionally, it has a refined and refreshing sweetness, with a low threshold of 0.06%, making it effective in small amounts. [Features] ■ An amino acid with umami and sweetness used in seasoning ■ Enhances umami through synergistic effects with other umami substances ■ Has a chelating effect, aiding in the moderate softening of kelp and preventing food oxidation ■ The unique browning reaction of the amino acid is suppressed compared to other amino acids ■ Smooths out various flavor edges and brings out umami *For more details, please refer to the PDF document or feel free to contact us.
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【Other Features】 ■ Salt Mellowing Effect - Softens the intensity of saltiness while enhancing the flavor. ■ Vinegar Mellowing Effect - Mildens acidity without significantly changing pH and other factors. ■ Effects on Other Flavors - Softens bitterness, astringency, and harshness (masking effect). *For more details, please refer to the PDF document or feel free to contact us.
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【Uses】 ■ Agricultural processed products ■ Fishery processed products ■ Aquatic products ■ Meat products ■ Seasonings ■ Confectionery ■ Feed, etc. *For more details, please refer to the PDF document or feel free to contact us.
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Nippon Kayaku Food Tech Co., Ltd. is a company that provides total support for food hygiene management and development support for healthcare-related products. We handle a variety of safe-to-use products, including "ethanol formulations" developed to improve food preservation, as well as "quality retainers" and "cleaning and disinfecting agents."