The Maillard thermal reaction—a cornerstone of flavor chemistry—transforms ordinary ingredients into extraordinary taste experiences. This non-enzymatic browning process occurs when reducing sugars (carbohydrates) react with amino acids or proteins at specific temperatures, creating complex, realistic flavor profiles. As a key raw material in this reaction, yeast extract provides the essential building blocks: free amino acids, peptides, and carbohydrates.

Angearom - flavor yeast extract harnesses this science through advanced thermal processing, delivering natural flavoring with unparalleled authenticity. From chicken and beefy notes to smoked, roasted, soy sauce, seafood and cheesy profiles, Angearom offers a versatile range of flavor solutions. When combined with other yeast extracts, it enhances umami, juiciness, and lingering richness, making it ideal for meat products, condiments, soups, plant-based diets, and beyond. Find more application recipes here.

Why Choose Angearom?

• ◉ Authentic Flavor Profiles
  Engineered to deliver specific flavor notes—chicken, beef, smoked, roasted, soy sauce, seafood and cheesy notes—without artificial additives.

• ◉ Synergistic Flavor Enhancement
  Combines seamlessly with other yeast extracts to amplify umami, balance sweetness, and prolong aftertaste.

• ◉ Clean-Label Compliance
  Declared as yeast extract or natural flavoring. Non-GMO, allergen-free, and suitable for vegan and vegetarian formulations.

• ◉ Versatile Applications
  Optimized for soups, sauces, snacks, plant-based proteins, and processed meats.

The Science Behind Angearom : Harnessing the Maillard Reaction

Angearom is crafted through a proprietary thermal processing technique that activates the Maillard reaction - a non-enzymatic browning process between reducing sugars and amino acids. This natural reaction generates:

• ◉ Complex Flavor Compounds: Mimic slow-cooked, roasted, or grilled profiles.

• ◉ Balanced Sensory Attributes: Enhance sweetness, smokiness, and umami while maintaining ingredient integrity.

• ◉ Clean-Label Solutions: Replace synthetic flavors with “natural flavoring” claims.

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• Proven Performance

• Chicken & Onion Snack Seasoning (add 0.16% SA523)

• → Enhance Meaty Depth | Balanced sweetness and umami | Masked off-notes.

• Beef Bouillon (add 0.16% SA524)

• → Prolong Lingering Richness | Enhanced savory complexity | Clean-label compliance.

• BBQ Sauce (add 3% VTB232)

• → Smoky Intensity | Harmonized herbal-sweet balance | Reduced reliance on liquid smoke.

Explore recipes for:

Meat Products | Condiments | Soups | Plant-based Diets