What color is the flavor agent

Introduction: the types of flavor agents mainly include glutamic acid, that is, monosodium glutamate Monosodium glutamate is a kind of white or milky flavor agent Some flavor agents, such as soy sauce, are black and red Freshener can enhance the original flavor of food, but it belongs to a kind of food additive When making dishes, we will add appropriate freshener to taste, the most common is MSG or soy sauce So what color is the flavor agent? Monosodium glutamate is a white color, or milky white, crystal clear Now, let's welcome Baibai safety net to introduce the knowledge about the flavor agent in detail Fresheners are food additives that can enhance the flavor of food The fresh taste of brewed food such as sauce, soy sauce and rice wine is related to its existence In addition to monosodium glutamate and soup, there are oyster sauce, chicken powder, fish sauce, shrimp sauce, mushroom essence, firewood fish, chicken essence, barbecue sauce, soy sauce, and seasoning bags for various instant noodles Sodium glutamate: colorless to white crystal or crystal powder, odorless, slightly sweet or salty, with special flavor, soluble in water, 7.71g? 100ml (200 ℃), slightly soluble in ethanol, insoluble in ether, acetone and other organic solvents The relative density is 1.65, without hygroscopicity L-alanine: it has sweet and fresh taste, and can increase efficiency when used with other flavor agents It belongs to nonessential amino acid, which is the most abundant amino acid in blood and has important physiological function Synergist used in flavoring Glycine glycine is the most simple amino acid, widely exists in nature, especially in shrimp, crab, sea urchin, abalone and other marine products and animal protein content, is the main component of seafood flavor Glycine, as a fresh agent, can be added to soft drinks, soups, pickles and aquatic products to produce strong sweetness and remove saltiness and bitterness It can be used together with sodium glutamate to increase the flavor 51 inosine sodium: colorless to white crystal or crystal powder, containing an average of 7.5 molecules of crystal water, odorless, chicken flavor, melting point is not obvious, soluble in water 51 guanosine sodium: colorless to white crystal or crystal powder, with an average of 7 water molecules, presenting fresh mushroom flavor Soluble in water, slightly soluble in ethanol succinic acid and its sodium salt: colorless to white crystalline or crystalline powder, soluble in water, insoluble in alcohol The aqueous solution is neutral to slightly alkaline, and crystal water is lost at ph7-9120 ℃ What's the color of the fresheners we mentioned above? There will also be a relationship between the fresheners In the process of food processing or family, the 15th air war, you can't use the nucleotide seasoning alone Generally, you need to use it in combination with sodium glutamate, which can have a very powerful freshening function To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob