Amino acids that are naturally widely present! The umami is enhanced through the synergistic effect with other umami substances.
"Glycine" is an amino acid that has umami and a sweetness used in seasoning. It has a refreshing sweetness, with a sweetness level of about 70% that of sugar. The synergistic effect with flavoring substances such as nucleic acid-based seasonings and monosodium glutamate further enhances the umami. Additionally, it has a bacteriostatic effect, particularly against spore-forming bacteria, which is recognized to improve the shelf life of food products. [Features] - An amino acid with umami and sweetness used in seasoning - Umami is enhanced through synergistic effects with other umami substances - Bacteriostatic effect, particularly effective against spore-forming bacteria, recognized to improve the shelf life of food products - Reacts with reducing sugars to form brown substances (Maillard compounds) - Smooths out various taste edges and enhances umami *For more details, please refer to the PDF materials or feel free to contact us.
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【Other Features】 ■ Salt Taming Effect - Softens the intensity of saltiness while enhancing the flavor. ■ Vinegar Taming 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】 ■Pickles ■Side dishes ■Noodles ■Rice cakes ■Processed meat products ■Processed seafood products ■Confectionery, 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."