Flavor and taste enhancers

 
Flavor and taste enhancers  enhance and modify the perception of taste and flavor by stimulating the endings of gustatory nerves, although the enhancers themselves may not have their own smell or taste. They allow to enhance, restore and stabilize the specified taste and flavor or its separate components, lost in the processing and storage of food products, as well as weaken some unwanted components of taste and flavor.
 
Unique Technological Offer
 
  • A high content of basic substance, low dose, high efficiency of use.
  • Various trade forms and mixed products.
  • A high degree of purification and modern production technologies allow to use as an enhancer for aromatic compositions.
 
Glutamic, inosine, guanylic and other RNA acids and their salts reinforce salt, meat, fish and other savoury tastes and fragrances, even though they do not smell themselves and don’t have taste in usual dosage. Maltol and ethylmaltol enhance the perception of a number of fragrances (especially fruit and cream). Mainly they are used in sweet food products, but they are also used to improve the taste and flavour of savoury products. Dosage varies widely regarding recipes peculiarities and quality of used raw materials. However, multiple excess of recommended dosages may lead to the opposite effect - a deterioration in organoleptic properties, expressed in characteristic aftertaste.
 
 
The range of taste enhancers
 
Denomination
  • Glutamate potassium
  • Monosodium glutamate
  • Glutamic acid
  • Maltol
  • Ribotide
  • Ethylmaltol