Application of Yeast Extract P1040 in Black Truffle Seafood Sauce

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

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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.