Seasoning & Natural Flavor Enhancer

Soya Sauce Powder

Approx Price: Rs 220 / Kilogram 
Minimum Order Quantity: 500 Kilogram

Soya Sauce Powder

Chaitanya is one of the leading bulk manufacturers of Soya sauce powder & hydrolysed vegetable protein or HVP. Dehydrated Soy Sauces are made by ray-drying the sauce onto carbohydrates and other additives.

· Enhancing umami/meaty flavor
· God solubility.

· Natural and safe.

· Better mouth fullness.

· 100% vegetarian natural flavor enhancer

Application:

Soya sauce offers more of meaty, smoked, umami flavor suitable for , chicken soups.

Soya sauce also used in salad dressing, vegetable sauces, soup bases , barbecue sauses plant protein beverages, cold drinks and cold food to enhance the mouth fullness.

Soya sauce used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.

Specification Data Sheet

Product

Soya Sauce Powder.

Applications

It is used in various souces, food dressings , masalas, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.

Description

Fine, free flowing, slightly hygroscopic, spray dried powder .

Colour

Yellow to light brown coloured powder.

Odour

Typical beany sweetish,

Solubility

2% solution in water is clear.

ph of 2 % solution

4. 00 to 6. 50 at 270c.

Loss on drying

NMT 10. 00 % w/w as estimated by aoac method.

Chemical parameters: (on dry wt. Basis)

Total nitrogen(N)

NLT 2. 00 % w/w as estimated by kjeldahl’s method.

Protein content (N x 6. 25)

NLT 12. 50 % w/w.

Residue on ignition

NMT 30. 00 % w/w.

Chloride content (nacl)

NLT 20. 00 % w/w.

Microbiological parameters:

Total plate count

NMT 10,000 cfu per gram.

Yeast & moulds

Absent.

E. Coli.

Absent.

Salmonella

Absent.

 

 

Hydrolyzed Vegetable Protein (HVP) Flavor Enhancer

Approx Price: Rs 200 / Kilogram 
Minimum Order Quantity: 200 Kilogram
We are one of the leading bulk manufacturers of Hydrolyzed vegetable protein, or HVP which is produced by boiling non GMO seed, such as soy, groundnut, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods.

HVP Soya,
It is used in soya sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality soya. It is yellow to light brown colored soluble powder with typical beany sweetish taste.

HVP Ground Nut,
It is widely used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted ground nut. It is yellow to light brown colored soluble powder. This is used to substitute for soya.

HVP (Wheat Gluten )
We also offer HVP wheat Gluten based having enhance umami flavor. for snack food and seasonings .


Specification Data Sheet

 

PRODUCT

HYDROLYSED VEGETABLE PROTEIN ,HVP-Soya 

(ACID HYDROLYSATE OF SOYA).

APPLICATIONS

IT IS USED IN SAUCE MASALA, SOUPS & OTHER FOOD RECIPIES AS A FLAVOUR ENHANCER AND OTHER FOOD PREPRATIONS AS A VEHICLE FOR SEASONINGS.

DESCRIPTION

FINE, FREE FLOWING, SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER DERIVED FROM HIGH QUALITY NON GMO SOYA.

COLOUR

YELLOW TO LIGHT BROWN COLOURED POWDER.

ODOUR

TYPICAL BEANY SWEETISH,

SOLUBILITY

2% SOLUTION IN WATER IS CLEAR.

pH OF 2 % SOLUTION

3.50 TO 6.50 AT 270C.

LOSS ON DRYING

NMT 10.00 % W/W AS ESTIMATED BY AOAC METHOD.

CHEMICAL PARAMETERS: (ON DRY WT. BASIS)

TOTAL NITROGEN(N)

4.00-6.00 % W/W AS ESTIMATED BY KJELDAHL’S METHOD.

RESIDUE ON IGNITION

NMT 50.00 % W/W

CHLORIDE CONTENT (NaCl)

40.00-50.00 % W/W

MICROBIOLOGICAL PARAMETERS:

TOTAL PLATE COUNT

NMT 10,000 CFU PER GRAM.

YEAST & MOULDS

ABSENT.

E. coli.

ABSENT.

SALMONELLA

ABSENT.

We Also Offer Tailor – Made Product As Per Customer’s Requirement.

 


Additional Information:
  • Port of Dispatch: Mumbai
  • Packaging Details: 25 kg

Yeast Extract Powder ( For Food Seasoning)

Approx Price: Rs 450 / Kilogram 
Minimum Order Quantity: 100 Kilogram
yeast extract for snack food seasoning formulations :

chaitanya is a leading manufacturer of yeast extract powder for seasoning in central india. Yeast extract is derived from fresh and natural yeast. By using the modern bio technology, we will biodegrade the protein and nucleic acid inside the yeast cells into the highly nutritious natural flavoring ingredients.

yeast extract is rich in various amino acids, polypeptide, flavor nucleotides, b-complex vitamins which enhance the delicacy of food. It is a natural, nutritional and good-for-healthy flavor enhancer for its strong umami taste. Yeast extract is natural protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder. It is yellow to light brown colored hygroscopic powder.

applications:yeast extracts rich in natural nucleotides used as savory taste enhancers in soups, sauces, snacks and ready-to-eat meals.

yeast extracts also used in sauce, composite flavoring, meats, frozen food, leisure food, essence and spices. Fresh sauce, oyster oil, chicken bouillon, all kinds of sauce, fermented bean curd, food vinegar and family seasonings. Yeast extract enhances the taste of meat food, such as the ham, the sausage, the meat stuffing and so on, and the bad smell of the meat can be covered. .

specification data sheet

product

yeast extract powder (food gr. )

applications

it is used in sauce masala, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.

description

fine, free flowing, slightly hygroscopic spray dried powder.

colour

yellow to light brown coloured powder.

odour

typical sweetish odour.

solubility

2% solution in distilled water is partially soluble, solution is opeque.

ph of 2 % solution

5. 50 to 7. 00 at 270 c. Or as per requirment.

loss on drying

nmt 7. 00% as estimated by aoac method

chemical parameters: (on dry wt. Basis)

nitrogen content(n)

3. 00 to 10. 00 % w/w as estimated by kjeldahl’s method.

chloride content (nacl)

nmt 35. 00% w/w.

microbiological parameter:

total plate count

nmt 10,000 cfu per gram.

yeast & moulds

absent.

e. Coli.

absent.

salmonella

absent.

we also offer tailor – made product as per customer’s requirement.

 

 


Additional Information:
  • Port of Dispatch: Mumbai ,India
  • Production Capacity: 1000 MT
  • Packaging Details: 25 Kg
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