DL-Alanine
DL-Alanine has a subtle sweet taste (about 60% of the sweetness of sucrose) and the ability to enhance umami (savory) flavors—a key advantage that makes it a popular flavor adjuvant. It works by:
Synergizing with other umami substances (e.g., monosodium glutamate, MSG; inosinic acid, IMP) to amplify the savory taste of food, reducing the required dosage of high-cost umami additives while maintaining or improving flavor intensity.
Masking unpleasant off-flavors, such as the bitterness of plant extracts (e.g., soy protein isolates) or the metallic taste of some food fortifiers (e.g., iron, zinc salts).
Typical Applications:
Seasonings & Condiments: Added to soy sauce, oyster sauce, chicken essence, bouillon cubes, and salad dressings. For example, adding 0.1%–0.3% DL-Alanine to soy sauce enhances its mellow umami and reduces the salty aftertaste.
Snacks: Used in potato chips, roasted nuts, and savory biscuits to balance flavors and enhance the "richness" of taste.
Processed Meats: Mixed into sausages, ham, and bacon to improve the meaty flavor and mask the taste of preservatives (e.g., nitrites) or additives.
Other supplier products
|
|
DL-Methionine |
Acid-Base Properties of DL-MethionineDL-Methionine is a neutral amino acid, and its acid-base behavior is derived from the amphoteric nature of the... |
|
|
L-leucine |
L-leucine has a wide range of applications in the fields of medicine, food, and cosmetics, among others. The details are as follows:1.Medical Field... |
|
|
Raw Material |
Acid-Base Behavior of L-tryptophan
L-tryptophan is an amphoteric compound, capable of acting as both an acid (via carboxyl group) and a base (via a... |
|
|
L-leucine |
Basic InformationChemical Formula: C6H13NO2Molecular Weight: 131.17 g/molStructure: It has a branched - chain structure with a carboxyl group (-COO... |
|
|
L-Methionine |
The methylthio group in L-Methionine is activated to form S-adenosylmethionine (SAM), the body’s "universal methyl donor," participating in o... |
供应产品
Same products
