What is a flavor enhancer

Monosodium glutamate used in cooking is a flavor enhancer, which complements or enhances the original flavor of food. Flavor enhancers are what we often call flavor enhancers, including commonly used monosodium glutamate and strong monosodium glutamate (China food flavour wholesale) , 5-inosinosine monosodium phosphate disodium, 5-guanosine monosodium phosphate disodium (also known as Ignig). 

Flavor enhancers are mainly divided into three categories: organic acids, nucleotides and natural product extracts. Some sweeteners also have flavor enhancement functions, such as saccharin sodium and Neotame (see "what is a sweetener?" )。. Chili oleoresin, a natural product extract, can increase and give spicy food, but they are not flavor enhancers.

Organic acids include sodium glutamate (monosodium glutamate), aminoacetic acid (also known as glycine) (China food flavour supplier) , L-alanine, disodium succinate, increase and give food flavor (China food Ingredient) supplier . Sodium glutamate is the earliest and most commonly used fresh flavor agent. L-alanine is sweet and sour in basic taste, mainly used in seasoning, and aminoacetic acid is sweet and sour in meat products and seasoning. Disodium succinate has a special shellfish flavor and is a flavor enhancer for seafood.

Nucleotides have 5-inosine monophosphate disodium and 5-guanosine monophosphate disodium, and their mixture 5-guanosine monophosphate disodium, which increases and gives fresh taste to food, and is used at the same time with amino acids, showing a doubling effect. 5-inosine-inosine monophosphate disodium has a special taste similar to fish. 5-guanosine monophosphate disodium has a special taste similar to that of Lentinus edodes, and its taste intensity is higher than that of inosinic acid.

Sodium glutamate and nucleotide flavor enhancers can be used in all kinds of food according to the production needs (China food flavour wholesale) . Other flavor enhancers are specified for use and maximum usage.