Angeoprime is produced from food-grade baker's yeast cells of the species Saccharomyces cerevisiae. Thanks to its high content of amino acids and flavor peptides, it works great to build the savory taste foundation in a variety of applications, such as soups, sauces, seasonings, meat products, pet foods, etc. They help round up and balance overall tastes in foods and act as an effective flavor modulator which reveals the authentic flavor in foods and creates a unique flavor.
Find more application recipes here.
Features:
◉ Rich in amino acids and flavor peptides.
◉ Gives a well-rounded flavor, builds savory taste foundation.
◉ Clean label.
◉ 100% water soluble.
◉ Salt content: 0-40%
◉ Available in powder and paste forms.
◉ GMO-free, Kosher and Halal certified
Product Ranges
Powder Products | ||||
| Product | Features | Applications | Color | Salt content |
| KA02 | Low salt content. Rich in natural amino acids Synergistic effects in enhancing Xianness/umami taste Builds a savory taste foundation | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings | yellow | ≤2.0% |
| KA04 | High salt content. Rich in natural amino acids Synergistic effects in enhancing Xianness/umami taste Builds a savory taste foundation | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings, sauces, meat products | yellow | 36-40% |
| KA65 | High salt content. Rich in natural amino acids Synergistic effects in enhancing Xianness/umami taste Builds a savory taste foundation | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings, sauces, meat products | yellow | 36-40% |
| KA06 | Medium salt content. Rich in natural amino acids Synergistic effects in enhancing Xianness/umami taste Builds a savory taste foundation | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings, sauces, meat products | yellow | 17-22% |
| KA66 | Medium salt content. Rich in natural amino acids Synergistic effects in enhancing Xianness/umami taste Builds a savory taste foundation | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings | yellow | 17-22% |
| Paste Products | ||||
| Product | Features | Applications | Color | Salt content |
| LA02 | Low salt content. Rich in natural amino acids Synergistic effects in enhancing Xianness/umami taste Builds a savory taste foundation | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings | yellow to brown | ≤2.0% |
| LA105 | High salt content. Rich in natural amino acids Synergistic effects in enhancing Xianness/umami taste Builds a savory taste foundation | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings, sauces, meat products | yellow to brown | 14-18% |
| LU103 | Low salt content. Enhances the Xian/umami taste, Hou-feel/mouthfulness and lingering taste. | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings, sauces, meat products | yellow to brown | ≤2.0% |
| LT01 | High salt content. Brings rounded and full-bodied taste. | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings, sauces, meat products | brown | 8-12% |
| LIG02 | Rich in natural nucleotides. Brings rich and full-bodied Xian/umami taste. | instant noodles, compound condiments, cubes, bouillons, snacks, flavorings | brown | 8-15% |
| Moisture-resistant products | ||||
| Product | Features | Applications | Color | Salt content |
| KA922 | Provide strong Xianness/umami taste. Moisture resistance. | Chicken powder, flavorings, seasoning packet, snacks, seafood products | Yellowish | ≤2.0% |
| KA933 | Provide strong Xianness/umami taste. Moisture resistance. | Chicken powder,flavorings,seasoning packet,snacks | Yellowish | ≤2.0% |
