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Recommended model: P1040 Suggested addition amount: 0.5-2.5% Black truffles are a type of fungus with a strange and rich aroma. They can be used as raw materials or to stimulate the aroma of food. They are excellent when paired with various ingredients such as meat, vegetables, staple foods, eggs, and cheese. As early as over 2000 years ago, there were records of Europeans in the Mediterranean region eating black truffles. In the 14th century AD, black truffles began to appear in the upper echelons of European society. Until today, black truffles, along with caviar and foie gras, are considered one of the "world's three delicacies" and are considered a noble ingredient. As people's preference for niche and high-end foods continues to increase, this flavor has brought more consumers to black truffles. Black truffles, as a niche high-end ingredient, have crossed the border with catering. The growth rate of niche specialty flavors such as black truffle flavor is significant, and it is expected to become a popular new flavor in recent years. In the relatively competitive food industry, there are always good products with innovative flavor achievements. If a brand wants to stand out, it needs to take a different path. The new and unique black truffle, as a high-value flavored ingredient applied in product development, can not only gain popularity and enhance high-end quality, but also enhance product competitiveness for brands and create explosive products, raising the threshold for imitation. Product features Yeast extract P1040 is rich in small molecule peptides, forming taste nucleotides. It has a delicious taste, a pure aroma, and can enhance the richness and richness of the product. effect: 1. Increase the freshness of black truffle seafood sauce Yeast extract P1040 is rich in a large amount of peptides, nucleotides, and amino acids that synergistically enhance the freshness of black truffle seafood sauce. 2. Dilute the bitter taste of black truffle seafood sauce The peptide of yeast extract P1040 can embed the bitter substances and coordinate the sour and sweet taste in black truffle seafood sauce. 3. Enhance the rich flavor of black truffle seafood sauce Yeast extract P1040 contains a large amount of small molecule peptides that enhance the richness of beef sauce, thereby increasing its flavor. 4. Molecular weight distribution of P1040 peptide extracted from yeast picture The peptide molecules of P1040 are mainly 180-1000 Da, and small peptides in this peptide segment can enhance the strong flavor and taste. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full flavor and richness of black truffle seafood sauce. At present, consumers have diversified tastes in food, and the market potential for black truffle flavor is enormous. Its market share is also constantly increasing. Therefore, with the support of yeast extracts, it is believed that in the future, black truffles will innovate flavor types in the food industry and help brands successfully create more explosive products, leading the industry's development.

Corn fermented soy sauce powder products are rich in various amino acids, small molecule peptides, and flavor nucleotides. Among them, fresh peptides, strong peptides, and nucleotides synergistically enhance freshness with black truffle oil and vinegar juice. Vegetarian fish sauce is a sauce used in Thai cuisine and is a part of vegetarianism. Vegetarian food is food that does not use animal based ingredients. Therefore, vegetarian fish sauce is not made from marine animals or fish, but uses plant and herbal ingredients to give it a taste and aroma similar to regular fish sauce. Use seaweed to mimic the strong fishy taste of fish sauce. However, fish sauce and seaweed have two completely different "fishy tastes", the latter being too mild. It doesn't have the trendy, pungent, and salty taste that fish sauce substitutes require - otherwise, it's just seaweed flavored fresh water and a little soy sauce. And corn fermented soy sauce powder can solve these pain points. Product features Corn fermented soy sauce powder is rich in various amino acids, small molecule peptides, and flavor nucleotides. Among them, the freshness peptides, strong sensory peptides, and nucleotides work together to enhance the freshness of fish sauce. effect: 1. Increase the composite freshness of vegetarian fish sauce and enhance the overall coordination of vegetarian fish sauce Corn fermented soy sauce powder is rich in a large amount of amino acids, nucleotides, and amino acids in the raw materials, which significantly increase the complex freshness and mellow meat texture. 2. Simplify labels Corn fermented soy sauce powder is a natural freshening raw material product obtained through physical separation and purification using natural ingredients and traditional fermentation, which can simplify labeling. 3. Dilute the odor of vegetarian fish sauce The peptides in corn fermented soy sauce powder can inhibit the sensitivity of taste sensing cells and mask the discordant flavors such as fishy smell in vegetarian fish sauce. 4. Ensure the stability of product flavor and increase the mellow and thick flavor of vegetarian fish sauce The small molecule peptides in corn fermented soy sauce powder can ensure the stability of product flavor over a long period of time and effectively guarantee product quality. 5. Reduce high priced raw materials Adding corn fermented soy sauce powder, which is rich in nucleotides, has the function of multiple times freshness and rich taste Corn fermented soy sauce powder is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means, meeting the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides, with stable properties, several times freshness enhancement, rich taste, and the function of enhancing the product's mellow taste and reducing off flavors. Vegetarian fish sauce is a part of vegetarianism, making the taste and aroma of vegetarianism more diverse and delicious. Vegetable fish sauce can add a salty and sour taste and aroma to food. It plays an important role in creating a unique flavor that sets vegetarianism apart from general food.

Standard dynamics: Notice of the State Administration of Grain and Material Reserves on publicly soliciting opinions on eight standards, including the "Rules for Judging the Quality of Highland Barley Storage" Notice of the China Biofermentation Industry Association on Public Solicitation of Opinions on Industry Standards for Seaweed Protein and Seaweed Polysaccharides Notice of the General Office of the State Administration for Market Regulation on Issuing the Plan for the Formulation, Revision, and Promotion of National Metrology Technical Standards in 2024 Announcement of Shaanxi Provincial Health Commission | Two standards including the Local Food Safety Standard Konjak gel Products (DBS61/0020-2024) were released (Announcement [2024] No. 1) Qinghai Provincial Health Commission's Announcement on Local Food Safety Standards for Quinoa Raw Grains Notice on approving the publication of the Chinese Association for Standardization standard "Sterilized Eggs" (China Association for Standardization [2024] No. 271) Announcement of the China Business Enterprise Management Association on the Release of Group Standards for Recombinant Mussel Mucin Announcement of Guangxi Brewery Association on the Release of Two Group Standards, including "Compound Rice Fragrance Wine" (Guijiuxie Zi [2024] No. 05) Regulatory dynamics: Notice of the General Office of the State Administration for Market Regulation on Issuing the Work Norms for the List of Non edible Substances that may be Added to Food Regulations on Fair Competition Review (State Order No. 783) List of Animals and Their Products Prohibited from Importing from Animal Disease Epidemic Countries and Regions (Updated to June 13, 2024) Announcement of the Ministry of Agriculture and Rural Affairs of the General Administration of Customs on lifting the ban on highly pathogenic avian influenza in France (Announcement No. 68 of the Ministry of Agriculture and Rural Affairs of the General Administration of Customs in 2024) Opinions of the Ministry of Commerce and 9 Other Departments on Expanding Cross border E-commerce Exports and Promoting Overseas Warehouse Construction (Commerce and Trade Development [2024] No. 125) Notice of the Office of the State Administration of Grain and Material Reserves on Issuing the Standardization Guidelines for Warehouse Management of Policy oriented Grain Storage Enterprises (State Grain Office Warehouse [2024] No. 163) Announcement of the Beijing Municipal Administration for Market Regulation on Public Solicitation of Opinions on the Compliance Guidelines for Live Streaming Sales in Beijing (Draft for Comments) Notice of Guangdong Provincial Administration for Market Regulation on Issuing the Supervision and Inspection Plan for Food Business Units in Guangdong Province in 2024 (Yue Shi Jian Shi Jing [2024] No. 280) Announcement of the Zhejiang Provincial Department of Commerce on soliciting opinions on the Implementation Plan for Promoting High Quality Development of Rural E-commerce in Zhejiang Province (Draft for Comments) The Inner Mongolia Autonomous Region Food and Drug Safety Commission has deployed efforts to address the abuse and illegal addition of food additives

Recommended model: P1018 Suggested addition amount: 0.5-2.5% Product features The product is rich in small molecule peptides and nucleotides, with a delicious taste and pure aroma, which can enhance the richness and richness of the product. effect: 1. Increase the freshness of raw matsutake sauce Yeast extract P1018 is rich in a large amount of peptides, nucleotides, and amino acids in Matsutake soy sauce, which synergistically enhance the freshness of Matsutake soy sauce. 2. Dilute the bitter taste of raw matsutake The peptide of yeast extract P1018 can encapsulate the bitter substances and coordinate the sour and sweet taste in raw matsutake. 3. Enhancing the mellow flavor of raw matsutake sauce Yeast extract P1018 contains a large amount of small molecule peptides that enhance the rich flavor, thereby enhancing the Sichuan flavor. 4. Molecular weight distribution of P1018 peptide extracted from yeast The peptide molecules of P1018 are mainly 180-1000 Da, and small peptides in this peptide segment can enhance the strong flavor and taste. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full flavor and richness of raw matsutake.

Product features The product is rich in various amino acids, small molecule peptides, and flavor nucleotides, among which the fresh flavor peptides, strong sensation peptides, and nucleotides work together with black truffle oil and vinegar to enhance freshness. effect: 1. Increase the complex freshness of black truffle oil vinegar juice and enhance the overall coordination of black truffle oil vinegar juice Corn flavored soy sauce powder is rich in a large amount of amino acids, nucleotides, and amino acids in the raw materials, which significantly increase the composite freshness and mellow meat texture. 2. Simplify labels The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling. 3. Dilute the odor of black truffle oil and vinegar juice The peptides in corn flavored sauce powder can inhibit the sensitivity of taste sensing cells and mask the discordant flavors such as fishy taste in black truffle oil and vinegar juice. 4. Ensure the stability of product flavor and increase the mellow and thick taste of black truffle oil vinegar juice The small molecule peptides in corn flavored sauce powder can ensure the stability of product flavor for a long time and effectively guarantee product quality. 5. Reduce the addition of expensive raw materials Corn flavored soy sauce powder is rich in nucleotides, which have the function of increasing freshness several times and enriching taste Corn flavored soy sauce powder is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means, meeting the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides, with stable properties, several times freshness enhancement, rich taste, and the function of enhancing the product's mellow taste and reducing off flavors.

Standard dynamics: National standard Baijiu Quality Requirements Part 6: Fengxiang Baijiu Soliciting opinions on the national standard "Specification for Cold Chain Logistics Services of Aquatic Products" Notice of the National Standardization Administration on Issuing the Third Batch of Recommended National Standard Plans such as "Terminology and Classification of Prefabricated Vegetables" in 2024 and Related Foreign Language Version Plans (National Standardization Administration [2024] No. 25) Notice of the State Administration for Market Regulation on soliciting public opinions on 36 proposed national standard projects, including the "Performance Testing Method for Mycotoxin Rapid Detectors" Notice of the General Office of the Ministry of Industry and Information Technology on Issuing the Second Batch of Industry Standard Revision and Foreign Language Version Project Plan for 2024, including "Red Tea Fungus Fermentation Agent" (Ministry of Industry and Information Technology Letter [2024] No. 191) Notice of the Inner Mongolia Autonomous Region Health Commission Office on Abolishing the Local Food Safety Standard Camel Milk Powder (DBS15/016-2019) Food Safety Local Standard (Nei Wei Ban Shi Yao Fa [2024] No. 12) Letter from the Health Commission of Liaoning Province on soliciting public opinions on the abolition of local food safety standards Notice of Hebei Provincial Health Commission on Public Solicitation of Opinions on Four Local Food Safety Standards, including "Dried Sour Jujube Leaves" Announcement of the Shanxi Provincial Health Commission on soliciting opinions on the draft of the first batch of local food safety standard project proposal in Shanxi Province in 2024 Notice of the China Health Association on soliciting opinions on the group standard "General Principles for Postnatal Foods (Draft for Comments)" Regulatory dynamics: Notice of the General Office of the State Administration for Market Regulation on Guiding Food Production and Operation Enterprises to Improve the "Food Safety Risk Control List" (Municipal Administration for Market Regulation [2024] No. 35) Notice of the National Standardization Administration and other departments on Issuing the Guiding Opinions on the Implementation of Public Safety Standardization Construction Projects (National Standardization Administration Joint [2024] No. 23) Announcement of the State Administration for Market Regulation on soliciting opinions on the comprehensive deepening of "double random and one open" supervision (draft for soliciting opinions) Notice of the China Green Food Development Center on the Implementation of the New Version of the Contract for the Use of Green Food Labels (Zhonglvbiao [2024] No. 52) Announcement of the Shanghai Municipal Health Commission on Soliciting Opinions on the Work Plan for Optimizing the Standard Filing Management of Food Enterprises in Shanghai (Draft for Comments) Notice of the Health Commission of Xinjiang Uygur Autonomous Region on Further Optimizing the Management of Food Enterprise Standard Filing (Xinwei Food Letter [2024] No. 3) Announcement of the Shaanxi Provincial Department of Justice on soliciting opinions on the "Measures for the Supervision and Administration of Drinking Water Sanitation in Shaanxi Province (First Draft for Comments)" Notice of the Inner Mongolia Autonomous Region Market Supervision Bureau on soliciting opinions on the draft of the Inner Mongolia Autonomous Region Catering Food Safety Responsibility Interview System Notice on Further Strengthening the Management of Primary and Secondary School Canteens (Trial) issued by the Education Department of Zhejiang Province and six other departments (Zhejiang Education Regulations [2024] No. 26)

Recommended model: P1040 Suggested addition amount: 0.5-2.5% Product features The product is rich in small molecule peptides and nucleotides, with a delicious taste and pure aroma, which can enhance the richness and richness of the product. effect: 1. Increase the freshness of sour and spicy golden soup sauce Yeast extract P1040 is rich in a large amount of peptides, nucleotides, and amino acids that synergistically enhance the freshness of sour and spicy golden soup sauce. 2. Dilute the bitter and astringent taste of sour and spicy golden soup sauce The peptide of yeast extract P1040 can embed the bitter substances and coordinate the sour and sweet taste in the sour and spicy golden soup sauce. 3. Enhance the rich flavor of sour and spicy golden soup sauce Yeast extract P1040 contains a large amount of small molecule peptides that enhance the richness of beef sauce, thereby increasing its flavor. 4. Molecular weight distribution of P1040 peptide extracted from yeast The peptide molecules of P1040 are mainly 180-1000 Da, and small peptides in this peptide segment can enhance the strong flavor and taste. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full flavor and richness of sour and spicy golden soup sauce.

Product features The product is rich in various amino acids, small molecule peptides, and flavor nucleotides, among which the fresh flavor peptides, strong sensation peptides, and nucleotides synergistically enhance the freshness of fish sauce. effect: 1. Increase the composite freshness of fish sauce and enhance the overall coordination of fish sauce Corn fermented soy sauce powder is rich in a large amount of amino acids, nucleotides, and amino acids in the raw materials, which significantly increase the complex freshness and mellow meat texture. 2. Simplify labels The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling. 3. Reduce the odor of fish sauce The peptides in corn fermented soy sauce powder can inhibit the sensitivity of taste sensing cells and mask the discordant flavors such as fishy smell in fish sauce. 4. Ensure the stability of product flavor and increase the mellow and thick taste of fish sauce The small molecule peptides in corn fermented soy sauce powder can ensure the stability of product flavor over a long period of time and effectively guarantee product quality. 5. Reduce the addition of expensive raw materials Corn fermented soy sauce powder is rich in nucleotides, which have the function of increasing freshness several times and enriching taste Corn fermented soy sauce powder is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means, meeting the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides, with stable properties, several times freshness enhancement, rich taste, and the function of enhancing the product's mellow taste and reducing off flavors.

Standard dynamics: Announcement of the State Administration of Market Supervision and Administration and the National Standardization Administration Committee on Approving the Issuance of 195 National Standards including Baijiu Quality Requirements Part 4: Maotai flavor Baijiu and 1 National Standard Amendment Sheet (No. 9 in 2024) Soliciting opinions on the national standard "Detection method for Salmonella in animals and animal products" Soliciting opinions on the national standard "Badan wood nuts and kernels" 14 standards including "Ya'an Tibetan Tea" and "Fruit and Vegetable Powder" have been released by the All China Federation of Supply and Marketing Cooperatives Announcement of the National Certification and Accreditation Administration on the Publication of 10 Certification and Accreditation Industry Standards, including the "Guidelines for Evaluation of Measurement Uncertainty in Quantitative Testing of Food Microorganisms" (No. 10, 2024) Notice of the Chinese Society of Food Science and Technology on soliciting industry standard opinions on the draft of the General Principles for Plant based Foods Notice of the National Certification and Accreditation Administration on Issuing the Revision Plan for 25 Certification and Accreditation Industry Standards, including the Technical Specification for Carbon Footprint Evaluation of Dairy Products (National Certification and Accreditation Administration [2024] No. 5) Announcement of the Health Commission of the Xizang Autonomous Region on the Issuance of the "Local Food Safety Standard Turnip", the "Local Food Safety Standard Highland Barley Rice", and the "Local Food Safety Standard Tibetan Yeast for Brewing" Letter from the Health Commission of Xinjiang Uygur Autonomous Region on soliciting opinions on the draft of the 2024 Local Food Safety Standard Approval Plan for Xinjiang Uygur Autonomous Region Regulatory dynamics: Notice of the General Office of the National Health Commission on Issuing the Health Literacy of Chinese Citizens - Basic Knowledge and Skills (2024 Edition) (National Health Office Propaganda Letter [2024] No. 191) Implementation Opinions of the State Administration for Market Regulation and Eight Other Departments on Further Optimizing Government Services, Enhancing Administrative Efficiency, and Promoting "Efficiently Doing One Thing" (Guo Shi Jian Zhu Fa [2024] No. 57) The State Administration for Market Regulation issues compliance reminders to regulate the "618" network centralized promotion business activities Announcement of the State Administration for Market Regulation on Issuing the Implementation Rules for Quality Supervision and Random Inspection of 147 Products, including servers (No. 20, 2024) Announcement of the State Administration for Market Regulation on Soliciting Opinions on the Key Measures for Optimizing the Business Environment by Market Supervision Departments (2024 Edition) (Draft for Comments) Notice of the State Council on Issuing the Action Plan for Energy Conservation and Carbon Reduction from 2024 to 2025 (Guofa [2024] No. 12) Announcement of the General Administration of Customs on the Inspection, Quarantine and Hygiene Requirements for Imported Russian Beef (General Administration of Customs Announcement No. 65 of 2024) Announcement of the General Administration of Customs on Plant Quarantine Requirements for Imported Papua New Guinea Coffee and Cocoa Beans (General Administration of Customs Announcement No. 63 of 2024) Notice of the Inner Mongolia Autonomous Region Market Supervision Bureau on Issuing the "Inner Mongolia Autonomous Region Sports Nutrition Supplement Production License Review Plan" (Neishi Jian Shi Sheng Gui [2024] No. 3) Notice of the Office of the Hunan Provincial Administration for Market Regulation on Issuing the Work Plan for Standardizing the Marketing Behavior of Delivery Merchants and Preventing Food and Beverage Waste in Hunan Province (Xiang Shi Jian Ban Han [2024] No. 120) Announcement of Shandong Provincial Administration for Market Regulation on Soliciting Opinions and Suggestions on the Measures for Responsibility Interviews of Food Producers and Operators in Shandong Province (Draft for Comments) Announcement of the Hubei Provincial Department of Justice on Public Solicitation of Opinions and Suggestions on the Hubei Province Agricultural Product Quality and Safety Regulations (Draft for Review)

Recommended model: P1040 Suggested addition amount: 0.5-2.5% Product features The product is rich in small molecule peptides and nucleotides, with a delicious taste and pure aroma, which can enhance the richness and richness of the product. effect: 1. Increase the freshness of black truffle beef sauce Yeast extract P1040 is rich in a large amount of peptides, nucleotides, and amino acids in black truffle beef sauce, which synergistically increases the freshness of black truffle beef sauce. 2. Dilute the bitter taste of black truffle beef sauce The peptide of yeast extract P1040 can embed the bitter substances and coordinate the sour and sweet taste in black truffle beef sauce. 3. Enhance the rich flavor of black truffle beef sauce Yeast extract P1040 contains a large amount of small molecule peptides that enhance the richness of beef sauce, thereby increasing its flavor. 4. Molecular weight distribution of P1040 peptide extracted from yeast The peptide molecules of P1040 are mainly 180-1000 Da, and small peptides in this peptide segment can enhance the strong flavor and taste. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full flavor and richness of black truffle beef sauce.

Product features The product is rich in various amino acids, small molecule peptides, and flavor nucleotides, among which the fresh flavor peptides, strong sensation peptides, and nucleotides synergistically enhance the freshness of oyster sauce. effect: 1. Increase the composite freshness of oyster sauce and enhance the overall coordination of oyster sauce Corn fermented soy sauce powder is rich in a large amount of amino acids, nucleotides, and amino acids in the raw materials, which significantly increase the complex freshness and mellow meat texture. 2. Simplify labels The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling. 3. Dilute the odor of oyster sauce The peptides in corn fermented soy sauce powder can inhibit the sensitivity of taste sensing cells and mask the discordant flavors such as fishy taste in oyster sauce. 4. Ensure the stability of product flavor and increase the mellow and thick flavor of oyster sauce The small molecule peptides in corn fermented soy sauce powder can ensure the stability of product flavor over a long period of time and effectively guarantee product quality. 5. Reduce the addition of expensive raw materials Corn fermented soy sauce powder is rich in nucleotides, which have the function of increasing freshness several times and enriching taste Corn fermented soy sauce powder is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means, meeting the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides, with stable properties, several times freshness enhancement, rich taste, and the function of enhancing the product's mellow taste and reducing off flavors.

Recommended model: YP1005+P1018 Recommended addition amount: 0.5-2% Product features: NatureNrich and yeast extract products are both rich in various amino acids, small molecule peptides, and flavor nucleotides. Among them, small molecule peptides, glutamic acid, and nucleotides with a fresh and strong taste will synergistically enhance the freshness with the natural flavor substances added to soy sauce. Effect: 1. By adding 0.7% YP1005 to soy sauce, it was found that it can significantly increase the freshness of the sauce, especially in terms of enhancing the richness and freshness when entering the mouth; 2. When 0.3% P1018 is added, the richness and freshness of the soy sauce upon entry are well extended, presenting a clear aftertaste, which enhances the freshness and persistence of the entire soy sauce. Mainly due to the high content of amino acids, nucleotides, and amino acids extracted from yeast in corn fermented soy sauce powder YP1005, which synergistically increases the aftertaste and richness of the soy sauce, the overall taste is more mellow. 3. The use of corn fermented soy sauce powder can simplify labeling products. It comes from the use of natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can be used as a product cleaning label. 4. By combining NatureNrich with yeast extracts and interacting with glutamic acid and small molecule peptides in fermented crude oil, the flavor of soy sauce can be fully extended and utilized. NatureNrich is a natural freshness enhancing raw material product that uses corn as the main raw material, microorganisms, traditional fermentation processes, and physical separation and purification. It meets the requirements of cleaning labels, especially when used in combination with yeast extracts. Due to its rich content of various amino acids, natural flavor substances, nucleotides, and small molecule peptides, it can synergistically enhance freshness, enrich taste, and enhance the strong flavor of the product.

Recommended model: L1036 Suggested dosage: 0.2-2.5% Product features: The product is rich in small molecule peptides and has a taste nucleotide. The characteristic flavor is rich and mellow, which can enhance the strong sense of the product. Effect: When 0.3% L1036 is added to crude oil, it can significantly enhance the richness and freshness of soy sauce when 0 is added. This is because yeast extract L1036 is rich in a large amount of peptides, nucleotides, and amino acids, which synergistically enhance the natural fermented freshness and richness of soy sauce; 2. At the same time, due to the fleshy texture of yeast extract, L1036 has a distinct and rich characteristic flavor, which can balance the sourness and burnt bitterness that may occur in fermented crude oil, dilute adverse flavors, and make the overall taste more harmonious; 3. When the amount of L1036 is increased to 0.5% and the amount of white sugar is increased to 2.5%, the aftertaste of soy sauce can be significantly prolonged. At the same time, the taste is stronger, softer, and more harmonious. This is because the fermented crude oil has certain small molecular peptides, but yeast extract L1036 can compensate for the peptide fragments that are not available in the fermented crude oil, thereby enhancing the thick and aftertaste of soy sauce. Under the sweet effect, the overall taste is softer and more harmonious. The small peptide molecules in yeast extract L1036 can effectively increase the freshness and deliciousness of soy sauce. Adding yeast extract can effectively reduce the bitterness of soy sauce, mask bad taste, enhance the richness and richness of soy sauce product taste, and enhance the overall soft and coordinated taste.

Recommended model: P1018 Suggested addition amount: 0.5-2.5% Product features: The product is rich in small molecule peptides, with a taste nucleotide, a pure aroma, and can enhance the richness and richness of the product. Effect: 1. Enhance freshness Yeast extract P1018 is rich in a large amount of peptides, nucleotides, and amino acids that synergistically enhance the natural fermented flavor of soy sauce, which can significantly enhance the freshness of soy sauce. 2. Dilute unpleasant odors Yeast extract P1018 is rich in small molecule peptides, which can mask and balance the acidity, astringency, and burnt bitterness brought by soy sauce fermentation, making the overall taste more harmonious. 3. Improve the mellow flavor of soy sauce After fermentation, crude oil has a certain amount of small molecule peptides, but yeast extract P1018 will contain a larger amount of small molecule peptides that enhance the flavor of soy sauce, thereby enhancing its richness, prolonging its aftertaste, and giving it a better aftertaste. The peptide molecules of P1018 are mainly 180-1000 Da, and the small peptides in this peptide segment can enhance the strong taste and complement the small peptide molecules in soy sauce fermentation. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full flavor and richness of soy sauce products.

The product is rich in various amino acids, small molecule peptides, and flavor nucleotides. Among them, the fresh flavor peptides, strong sensation peptides, and nucleotides are synergistically enhanced with the addition of oyster sauce. Effect: 1. Increase the composite freshness of adding oyster sauce and enhance the overall coordination of adding oyster sauce Corn flavored soy sauce powder is rich in a large amount of amino acids, nucleotides, and amino acids in the raw materials, which significantly increase the composite freshness and mellow meat texture. 2. Simplify labels The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling. 3. Dilute 0+Oyster Sauce Odor The peptides in corn flavored soy sauce powder can inhibit the sensitivity of taste sensing cells and mask the discordant flavors such as fishy taste in oyster sauce with 0 additives. 4. Ensure the stability of product flavor and increase the mellow and thick flavor of oyster sauce with zero additives The small molecule peptides in corn flavored sauce powder can ensure the stability of product flavor for a long time and effectively guarantee product quality. 5. Reduce the addition of expensive raw materials Corn flavored soy sauce powder is rich in nucleotides, which have the function of increasing freshness several times and enriching the taste. Corn flavored soy sauce powder is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means, meeting the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides, with stable properties, several times freshness enhancement, rich taste, and the function of enhancing the product's mellow taste and reducing off flavors.

Recommended model: P1040 Suggested addition amount: 0.5-2.5% Product features The product is rich in small molecule peptides and nucleotides, with a delicious taste and pure aroma, which can enhance the richness and richness of the product. Effect: 1. Add 0 mushroom soy sauce for freshness Yeast extract P1040 is rich in a large amount of peptides, nucleotides, and amino acids that synergistically enhance the freshness of zero added shiitake sauce. 2. Dilute the bitter taste of adding shiitake mushroom soy sauce The peptide of yeast extract P1040 can embed the bitter substances and coordinate the sour and sweet taste in shiitake mushroom soy sauce. 3. Improve the mellow flavor of mushroom soy sauce with 0 additives Yeast extract P1040 contains a large amount of small molecule peptides that enhance the richness of the flavor, thereby increasing the spiciness and richness of the dish. 4. Molecular weight distribution of P1040 peptide extracted from yeast The peptide molecules of P1040 are mainly 180-1000 Da, and small peptides in this peptide segment can enhance the strong flavor and taste. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full-bodied flavor and richness of zero added shiitake sauce.

Recommended model: P1040 Suggested addition amount: 0.5-2.5% Product features The product is rich in small molecule peptides and nucleotides, with a delicious taste and pure aroma, which can enhance the richness and richness of the product. Effect: 1. Increase the flavor of Spicy Hot Pot primer in Tianshui, Gansu The yeast extract P1040 is rich in a large number of polypeptides, nucleotides and amino acids in the Spicy Hot Pot primer in Tianshui, Gansu, which significantly increase the flavor of the Spicy Hot Pot primer in Tianshui, Gansu. 2. Desalinate the bitter taste of Spicy Hot Pot primer in Tianshui, Gansu The polypeptide of yeast extract P1040 can embed the bitter and astringent substances in the Spicy Hot Pot primer in Tianshui, Gansu, and the sour and sweet taste are harmonious. 3. Improve the mellow flavor of Spicy Hot Pot primer in Tianshui, Gansu Yeast extract P1040 contains a large amount of small molecule peptides that enhance the richness of the flavor, thereby increasing the spiciness and richness of the dish. 4. Molecular weight distribution of P1040 peptide extracted from yeast The peptide molecules of P1040 are mainly 180-1000 Da, and small peptides in this peptide segment can enhance the strong flavor and taste. The small peptide in yeast extract can effectively increase the fresh taste. Adding yeast extract can effectively reduce the bitterness, mask the bad taste, and enhance the full flavor and mellow feeling of the Spicy Hot Pot primer in Tianshui, Gansu.

Recommended model: P1040 Suggested addition amount: 0.5-2.5% Product features The product is rich in small molecule peptides and nucleotides, with a delicious taste and pure aroma, which can enhance the richness and richness of the product. Effect: 1. Increase the freshness of spicy seasoning Yeast extract P1040 is rich in a large amount of peptides, nucleotides, and amino acids that synergistically enhance the freshness of spicy seasoning. 2. Dilute the bitter taste of spicy seasoning The peptide of yeast extract P1040 can embed the bitter substances and coordinate the sour and sweet flavors in the spicy seasoning, improving the mellow flavor of the seasoning. Yeast extract P1040 contains a large amount of small molecule peptides that enhance the richness of the flavor, thereby increasing the richness of the spicy seasoning. 4. Molecular weight distribution of P1040 peptide extracted from yeast The peptide molecules of P1040 are mainly 180-1000 Da, and small peptides in this peptide segment can enhance the strong flavor and taste. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full flavor and richness of spicy seasoning.

Recommended model: YP1004 Suggested addition amount: 1-5% Ingredients: 30% garlic, 45% pickled chili, YP10044% corn fermented sauce powder, 5% edible salt, 2% edible starch, 2% spices, 5% trehalose, 3% soy sauce, and 4% water Product features: The product is rich in various amino acids, small molecule peptides, and flavor nucleotides. Among them, the fresh flavor peptides, strong sense peptides, and nucleotides synergistically enhance the freshness of garlic and chili sauce. Effect: 1. Increase the compound freshness of garlic chili sauce and enhance the overall coordination of the spiciness of garlic chili sauce NATURENRICHYP1004 is rich in a large amount of amino acids, nucleotides, and amino acid synergy in meat raw materials, significantly increasing the complex freshness and mellow meat texture. 2. Simplify labels The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling. 3. Reduce the odor of garlic and chili sauce NATURENRICHYP1004 can inhibit the sensitivity of taste sensing cells and mask the discordant flavors in garlic and chili sauce. 4. Ensure the stability of product flavor and increase the mellow and thick flavor of garlic and chili sauce NATURENRICHYP1004 can ensure the stability of product flavor for a long time and effectively guarantee product quality. 5. Reduce the addition of expensive raw materials NATURENRICHYP1004 is rich in nucleotides and has the function of several times freshness and rich taste enhancement NATURENRICHYP1004 is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means and meets the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides. It has stable properties, can increase freshness several times, enrich the taste, enhance the mellow taste of the product, and reduce off flavors.

Recommended model: YP1002 Suggested addition amount: 1-5% 55% drinking water, 20% tomato sauce, 8% trehalose, 5% aged vinegar, 5% apple concentrate, 2% lemon concentrate, YP10022% corn flavored sauce powder, 2% tangerine peel, and 1% edible salt Product features: The product is rich in various amino acids, small molecule peptides, and flavor nucleotides, among which the fresh flavor peptides, strong sense peptides, and nucleotides synergistically enhance the freshness of tangerine peel sugar and vinegar juice. Effect: 1. Increase the compound freshness of tangerine peel sweet and sour juice, and enhance the overall acidity and sweetness coordination of tangerine peel sweet and sour juice NATURENRICHYP1002 is rich in a large amount of amino acids and nucleotides, significantly increasing the complex freshness and richness. 2. Simplify labels The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling. 3. Dilute the odor of tangerine peel sweet and sour juice NATURENRICHYP1002 can inhibit the sensitivity of taste perception cells and mask the discordant flavors such as unpleasant odors in tangerine peel sweet and sour juice. 4. Ensure the stability of product flavor and increase the mellow and thick taste of tangerine peel, sugar and vinegar juice The small molecule peptides in corn flavored sauce powder YP1002 can ensure stable flavor of the product over a long period of time. 5. Reduce the addition of expensive raw materials NATURENRICH YP1002 is rich in nucleotides and has the function of several times freshness and rich taste. NATURENRICH YP1002 is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means and meets the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides. It has stable properties, can increase freshness several times, enrich the taste, enhance the mellow taste of the product, and reduce off flavors.