Collaborative application of NatureNrich in zero added soy sauce

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.