Seasonings

AIPU FOOD’s caramel color, hydrolyzed vegetable protein compound powder/liquid (HVP Compound), soy sauce powder, disodium succinate and ethyl maltol can be applied to seasonings as required.

* Caramel color in seasonings

Caramel color is widely used in sauces and seasonings such as soy sauce, vinegar, yellow rice wine, etc. AIPU FOOD’s high-redness caramel colors provide soy sauce with a dark brown color and a strong tinctorial power that offers dishes a long-lasting red hue even after being cooked.

AIPU FOOD also produces powdered caramel colors of different hues. Powdered products can be applied in savory powders, seasoning packets and spice blends.

 

*Hydrolyzed vegetable protein compound powder/liquid (HVP Compound) in seasonings

AIPU FOOD’s HVP Compound products can be applied in a variety of seasonings, enhancing their original taste or modifying their flavor notes. Typical applications include blended soy sauce, soup bases, and spice blends.

 

* Soy sauce powder in seasonings

AIPU FOOD’s soy sauce powder provides a unique Asian favor. It is a wonderful base powder for various seasonings including hoisin, teriyaki, barbecue sauce, marinades, soup bases, and seasoning packets.

 

* Disodium succinate in seasonings

AIPU FOOD’s disodium succinate is a thermostable flavor enhancer with a unique dried scallop flavor. It can be used together with other savory ingredients to boost the umami taste of food. These seasoning blends can be applied to soups, hot pots, dipping sauces, marinades, etc.

 

* Ethyl maltol in seasonings

Only a tiny dosage of ethyl maltol can significantly boost the original odor of seasonings. According to China’s national food safety standard, GB 2760 Standard for Use of Food Additives, ethyl maltol is classified as food-grade synthetic flavor enhancer. It can be used in seasonings other than salt or salt substitutes.

 

For each product application, we suggest manufacturers to conduct pre-experiments before production. Customers can also inquire our service staff for more information on recommended dosage and application effect.

Application Range

Soy sauce, fish sauce, oyster sauce, teriyaki, hoisin, barbecue sauce,

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

Application Specification

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.

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.