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 snack foods as required.
* Caramel color in snack foods
Caramel color is an ideal colorant for cocoa products, chocolates, and sweets, providing candies an attractive and uniform brownish color during industrial manufacturing.
* Hydrolyzed vegetable protein compound powder/liquid (HVP Compound) in snack foods
HVP Compound can enhance the salty and roasted flavor of snack seasonings. Typical applications include puffed foods, chips, nuts, and candied fruit.
* Soy sauce powder in snack foods
Soy sauce powder serves as a kind of base powder for snack seasonings. It can enhance the salty, umami and fatty flavor note in snack foods. Typical applications include chips, puffed foods, nuts, etc.
* Disodium succinate in snack foods
According to China’s national food safety standard, GB 2760 Standard for Use of Food Additives, disodium succinate can be added in seasonings. Thus, customers may use disodium succinate in snack foods via spice blends and savory powders. Please check Seasonings for more information.
* Ethyl maltol in snack foods
Ethyl maltol is a food-grade flavor enhancer. It can effectively emphasize the original flavor note of a variety of snack foods such as confectionary, fruit products, nuts and puffed foods.
Chocolate, candy, jelly, candied fruit, dried fruit, nuts, puffed foods, potato chips, tortilla chips, etc.
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 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: 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: HVP Powder.
Color Range: Yellow - Brown.
Product Feature: Roast chicken flavor.
Application: Recommended to use in chicken powder, chicken gravies, sausages, seasoning rice, chicken soups and snacks to enhance the flavor and umami taste.
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 food, meat products, beverage, wine, tobacco, cosmetics to enhance pleasant flavor.
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.