date:Oct 28, 2016
in processed foods. Umami, the fifth basic taste, gives food a longer lasting taste, while working in a synergy with other basic tastes. Furthermore, Umami flavor compounds have the ability to improve the palatability and increase perceived saltiness. It makes the line of umami-rich vegetable extracts a powerful, natural alternative to MSG/I+G/AYE, but also as a sodium reduction tool. Sodium reductions of up to 50% have been achieved in a wide range of products, from bread and soup to potato chi