Instant Food

Instant food industry has developed rapidly in recent years. According to the statistics from World Instant Noodles Association (WINA), 100.1 billion packs of instant noodles were sold around the world in 2017. Thereinto, 38.97 billion packs were sold in China and Chinese annual consumption per capita is 28 packs, much higher than the world average-13.3 packs. There are mainly two factors which cause the rapid growth of instant food industry: lifestyle changes and income increases. Powder caramel color is one of the main ingredients in seasoning packets. It provides an appealing and appetizing color to noodle soup.

AIPU FOOD’s caramel color, hydrolyzed vegetable protein compound powder/liquid (HVP Compound), soy sauce powder and disodium succinate can be widely applied to instant foods including instant noodles, frozen foods, fast foods, bento, etc. Caramel color can provide an appealing and uniform color to the noodle soup. HVP Compound can enhance the rich flavor and salty taste of both soup and noodles. Disodium succinate can be mixed with HVP Compound, soy sauce powder and other seasoning agents to reach a variety of umami flavors. In frozen foods application, a low dosage of HVP Compound can offer rich taste to the stuffing and enhance the delicious flavor of natural ingredients.

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.

Applications

Seasoning packets and noodles in instant noodle products; stuffing of frozen dumplings and wontons; dipping sauces

Applications Specification

Product Recommendations

Product Appearance: Caramel color powder (E150a).

Color Range: Golden - Dark brown.

Specification: Color intensity (Typical) (610nm): 0.100

Product Feature: Plain caramel.

Application: Widely used in bakery goods, powdered soy sauces, compound seasonings, various dry mixes, etc.

Product Appearance: Caramel color powder (E150c).

Color Range: Brown - Dark brown.

Specification: Color intensity (Typical) (610nm): 0.195

Product Feature:  Ammonia caramel, good water solubility

Application: Widely used in bakery goods, powdered soy sauces, compound seasonings, various dry mixes, etc.

Product Appearance: Caramel color powder (E150c).

Color Range: Brown - Dark brown.

Specification: Color intensity (Typical) (610nm): 0.220

Product Feature: Ammonia caramel.

Application: Widely used in bakery goods, powdered soy sauces, compound seasonings, various dry mixes and other applications where high color intensity is desirable.

Product Appearance: Caramel color powder (E150d).

Color Range: Dark brown - Black brown.

Specification: Color intensity (Typical) (610nm): 0.425

Product Feature: Sulfite ammonium process caramel, high color intensity

Application: Widely used in bakery goods, powdered soy sauces, compound seasonings, various dry mixes, etc.

Product Appearance: Hydrolyzed Vegetable Protein Compound Powder.
Color Range: Brown.
Product Feature: Roasted meat flavor.
Application: Widely used in meat products, sauces, snack seasonings, etc.

Product Appearance: Soy sauce powder.

Color Range: Brown.

Product Feature: soy sauce-flavor.

Application: Widely used in dry seasoning blends, snacks, meat products, soups and marinades.

Product Appearance:  Colorless to white crystal or powder
Product Feature: Enhance the umami taste of food products.
Application: Disodium succinate can be used with a wide range of ingredients and cooking methods to boost the flavor of all kinds of dishes. Compatible with all kinds of seasonings and savory flavors.

Product Appearance: Crystalline powder.
Color Range: White.
Product Feature: Presenting a characteristic odor and a sweet, fruitlike flavor in dilute solution.
Application: Ethyl Maltol is widely applied in meat product, beverage, wine, tobacco, cosmetics to enhance pleasant flavor.