Flavour Enhancing Powder

Process：
Mushroom extract powder(semifinished):WeighingReaction(85~90℃)> Spray drying
> FiltrationPacking
Kelp extract powder(Semifinished): WeighingReaction(95℃)> Vacuum dryingReduce to powder
> Filtration > Packing

End product: Weighing > Mixing > Filtration > Packing

Ingredients：
mushroom extract 66%, kelp extract 24%, I+G 10%

Characteristics:
1. Mild,balanced and lasting umami taste
2. Heat resistant
3. Totally water soluble and transparent
4. Same effect with I+G with 30% lower cost

Package and storage：
Packing: 1kg*10/craft bag
Packaging material: inner: PE bag /outer:corrugate cardboard box
Storage: seal up and store it in dry place at room temperature.And keep it away from other flavor product.
Shelf life:18 months.

Application:
As flavour enhancer, it can replace I+G to apply in instant noodle sachets, condiment, soup, hamburger, ham, snack food, soy sauce, mixed seasoning and so on.