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Papua New Guinea Umami powder (I+G replacement )
Category:
Product Description
Process：
Mushroom extract powder(semifinished):Weighing → Reaction(85~90℃) → Spray drying → FiltrationPacking
Kelp extract powder(Semifinished): Weighing → Reaction(95℃) → Vacuum drying → Reduce to powder → Filtration → Packing
End product: WeighingMixingFiltrationPacking
Ingredients：
mushroom extract 66%, kelp extract 24%, I+G 10%
Characteristics:
1.Mild,balanced and lasting umami taste
2.Heat resistant
3.Totally water soluble and transparent
4.Same effect with I+G with 30% lower cost
Standard：
Package and storage：
Packing: 1kg*10/craft bag
Packaging material: inner: PE bag /outer:corrugate cardboard box
Storage: seal up and store it in dry place at room temperature.And keep it away from other flavor product.
Shelf life:18 months.
Application:
As flavour enhancer, it can replace I+G to apply in instant noodle sachets, condiment, soup, hamburger, ham, snack food, soy sauce, mixed seasoning and so on.