Food flavor enhancer that realizes "salt reduction without salt reduction"

Flavor enhancer is a substance that supplements or enhances the original flavor of food.

Glycine has sweet taste, can reconcile sour and salty taste, and basically eliminate the bitter taste of saccharin added in food, but the amount of glycine is limited

The remaining several flavor enhancers, except L-alanine, are all sodium salts, which are harmful to health when the amount is too large.

L-alanine is an amino acid with special umami and sweet taste, which can improve the nutritional value of food and improve the flavor of food.

It does not contain sodium ions, which will not cause harm to the human body due to excessive intake; it can be added as needed.

L-alanine has the characteristics of alleviating the salty taste, which can reduce the bad salty taste of the pickled product itself, and adjust the salty taste while triggering the umami taste of the food, which can make more delicious food

L-alanine and sweet substances can react with each other, giving foods such as cakes a strong sweetness, and effectively improving the bitterness of high-intensity sweeteners

In addition, L-alanine can also prevent the aging of sparkling wine, reduce the odor of yeast, and make the flavor of sparkling and fermented wine more mellow; it can effectively alleviate the astringency and odor of chitosan, tannin, catechin, etc.

At present, the main components of many low-sodium salts on the market include about 10% L-alanine, which can reduce salt without reducing saltiness, especially the use of monosodium glutamate

It is not difficult to find that L-alanine is already present in some brands of products on the market

(Huaheng)

"China Food News" (September 20, 2021 06 edition)

(Editor-in-charge: Yang Xiaojing)