N-Acetyl-L-Tryptophan Marke quotation

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N‑Acetyl‑L‑Tryptophan as Flavor Enhancer & Aroma Stabilizer
Core Function
Provides mild umami, savory depth, and subtle meaty notes; rounds off harsh or bitter tastes.
Improves flavor retention during cooking, baking, or sterilization (more heat‑stable than L‑tryptophan).
Typical Applications & Dosage
Seasonings/sauces: 0.01-0.5% (10-500 mg/kg); boosts umami in soy sauce, oyster sauce, bouillon cubes.
Processed meats: 0.02-0.3%; enhances juiciness and smoke notes in sausages, ham, bacon.
Bakery & snacks: 0.01-0.2%; improves crust aroma and reduces “stale” aftertaste in bread, cookies, crackers.
Soups & ready meals: 0.01-0.1%; balances vegetable/meat flavors in canned soups, instant noodles.
Advantages Over L‑Tryptophan
No browning/oxidation during high‑heat processing (100-121 °C).
Long shelf life (≥2 years) in dry mixes; resists moisture‑induced degradation.

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