Angeoprime
Build savory taste foundation
Description:
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.
Yeast extract in powder form attracts moisture too easily that is not convenient for use for some manufactures. Recently, the R&D experts of Angel Yeast Extract Division have launched new products to answer this issue. Angel Yeast Extract KA922 and KA933 have good performance of moisture resistance. They can provide strong Xianness/umami and Hou-feel/mouthfulness and are anti-caking.
Find more application recipes here.
Features:
◉ Rich in amino acids and flavor peptides.
◉ Gives a well-rounded flavor, builds savory taste foundation.
◉ 100% water soluble.
◉ Salt content: 0-40%
◉ Available in powder and paste forms.
◉ Non-GMO, Kosher and Halal certified
◉ GMO-free
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 | 6-10% |
| 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 New! | ||||
| 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% |
Powder Products
Indicator Products | Features | Color | Material Status | Salt content |
Low Salt content. Rich in natural amino acids. Synergizes Xian/umami. Builds a savory taste foundation. | Yellow | Powder | ≤2.0% | |
KA04 | High Salt content. Rich in natural amino acids. Synergizes Xian/umami. Builds a savory taste foundation. | Yellow | 36-40% | |
KA65 | High Salt content. Rich in natural amino acids. Synergizes Xian/umami. Builds a savory taste foundation. | Yellow | 36-40% | |
KA06 | Medium salt content. Rich in natural amino acids. Synergizes Xian/umami. Builds a savory taste foundation. | Yellow | 17-22% | |
Medium salt content. Rich in natural amino acids. Synergizes Xian/umami. Builds a savory taste foundation. | Yellow | 17-22% |
Paste products
Indicator Products | Features | Color | Material Status | Salt content |
LA00 | Low salt content. Rich in natural amino acids. Synergizes Xian/umami taste. Builds a savory taste foundation. | Yellow to Brown | Paste | ≤2.0% |
LA105 | High salt content. Rich in natural amino acids. Synergizes Xian/umami taste. Builds a savory taste foundation. | Yellow to Brown | Paste | 14-18% |
LU103 | Low salt content. Enhances the Xian/umami taste, Hou-feel/mouthfulness and lingering taste. | Yellow to Brown | Paste | ≤2.0% |
LT01 | High salt content. Brings rounded and full-bodied taste. | Brown | Paste | 8-12% |
LIG02 | Rich in natural nucleotides. Brings rich and full-bodied Xian/umami taste. | Brown | Paste | 8-15% |
Moisture-resistant products New!
| Indicator Products | Features | Color | Material Status | Salt content | Applications |
KA922 | Provide strong Xianness/umami taste. Moisture resistance. | Yellowish | Powder | ≤2.0% | Chicken powder, flavorings, seasoning packet, snacks, seafood products |
KA933 | Provide strong Hou-feel/mouthfulness. Moisture resistance. | Yellowish | Powder | ≤2.0% | Chicken powder, flavorings, seasoning packet, snacks |
