Successful development of chicken flavor in the United States
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Last Update: 2008-11-03
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Source: Internet
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Author: User
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Introduction: new page 1 recently developed chicken flavor agent in the United States It can be used to replace chicken extract in soup, soup powder, stew, canned vegetables, frozen vegetables, animal gravy, chicken like food, seasoning sauce and baked food The use of 0.1% - 0.4% can make the food have full chicken flavor UFE chicken flavor is produced by the reaction of leucine or salt with sulfur compounds and reducing sugar The formula has (1) l - Cystine, L-leucine, L-arabinose, glucose, water; (2) L-cystine hydrochloride, L-leucine, hydrochloride, l-arabinogen, glucose, water; (3) L-leucine, sodium sulfide, L-leucine, L-cystine hydrochloride, l, serine, glucose, L-arabinose, water, chicken fat; (5) L-leucine, glutathione, L-Ala Primary sugar, glucose, water UfE
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