Angearom, produced from Basic Yeast Extract, and results from Maillard reaction, imparts specific flavor notes (such as chicken, beefy, cheese notes) to end products. It works well in a variety of savory applications like meat products, condiments, soups, plant-based diets and so on. Find more application recipes here.
Features:
◉ Gives specific meaty notes.
◉ Salt content: 0-40%
◉ Available in powder and paste forms.
◉ GMO-free
Product Ranges
Product ranges (powder) | ||||
Product | Features | Applications | Color | Salt content |
TS02 | Add soy sauce flavor and savory taste | soy sauce, sauces, compound condiments | brown | 6-10% |
VTC232 | Delivers roasted chicken flavor and Xianness/umami notes | vegan foods, meat products, compound condiments, cubes, snacks | yellow to brown | 30-36% |
VTB232 | Adds beefy flavor and Xianness/umami notes | vegan foods, meat products, compound condiments, cubes, snacks | brown | 30-36% |
VKA236 | Adds roasted chicken flavor and Xianness/umami notes | vegan foods, meat products, compound condiments, cubes, snacks | brown | ≤3. 0% |