Aromild

Application Examples of Aromild Category Food Name Adding Umami Enhancing Natural Flavor Making Mouthfeel Improving Sweetness Fats and Oils Mayonnaise Salad dressing     Meats, Meat Products Sausage Frankfurt Wieners Patties Ham Corned beef Bacon   Poultry, Poultry Products Canned Frozen   Fish, Seafood Canned Frozen Smoked Pickled Salted   Vegetables Canned Frozen   Condiments, Relishes Pickles Relishes Catsup Condimental sauces Soy sauce Chutney     Soups, Soup Mixes Canned Frozen Condensed soups Tomato base Condensed tomato soup     Snack Foods Potato chips Crackers Corn chips Popcorn   Gravies, Sauces Brown sauce Tomato sauce Barbecue sauce Pizza sauce Spaghetti sauce White sauce Marinade sauce Condensed sauce     Seasonings and Flavorings Potato chips Crackers Popcorn     Sweets Jam Chocolate Pudding Jelly Chewing gum   Milk Products Ice cream Yogurt Lactic fermenting beverage       Drinks Soft drinks   Baby Foods All kinds

Application Examples of Aromild Category Food Name Enhancing Milk Flavor Reducing Salty Taste Reducing Sour Taste Masking Foreign Taste Usage % Fats and Oils Mayonnaise Salad dressing     0.02 - 0.1 0.02 - 0.1 Meats, Meat Products Sausage Frankfurt Wieners Patties Ham Corned beef Bacon     0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 Poultry, Poultry Products Canned Frozen     0.1 - 1.0 0.1 - 1.0 Fish, Seafood Canned Frozen Smoked Pickled Salted   0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 Vegetables Canned Frozen     0.1 - 1.0 0.1 - 1.0 Condiments, Relishes Pickles Relishes Catsup Condimental sauces Soy sauce Chutney   0.02 - 0.1 0.02 - 0.1 0.02 - 0.1 0.02 - 1.0 0.02 - 0.5 0.02 - 0.1 Soups, Soup Mixes Canned Frozen Condensed soups Tomato base Condensed tomato soup     0.02 - 0.5 0.02 - 0.5 0.02 - 0.5 0.02 - 0.5 0.02 - 0.5 Snack Foods Potato chips Crackers Corn chips Popcorn       0.1 - 0.5 0.1 - 0.5 0.1 - 0.5 0.1 - 0.5 Gravies, Sauces Brown sauce Tomato sauce Barbecue sauce Pizza sauce Spaghetti sauce White sauce Marinade sauce Condensed sauce   0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 0.1 - 1.0 Seasonings and Flavorings Potato chips Crackers Popcorn       0.05 - 0.2 0.05 - 0.2 0.05 - 0.2 Sweets Jam Chocolate Pudding Jelly Chewing gum         0.002 - 0.01 0.002 - 0.01 0.002 - 0.01 0.002 - 0.01 0.002 - 0.01 Milk Products Ice cream Yogurt Lactic fermenting beverage   0.002 - 0.02 0.002 - 0.01 0.002 - 0.01 Drinks Soft drinks     0.001 - 0.01 Baby Foods All kinds   0.05 - 1.0

Product Specifications Analysis Item Specification Method Notes Smell Yeast smell is very weak Sensory test   Appearance Light yellow powder Looking   Loss on Drying Not more than 6%     Total Nitrogen Not less than 6%     NaCI Not more than 10%     5' - IMP&GMP Not less than 20% HPLC as Na2*7H2O Heavy Metals Not more than 20 ppm -   Arsenic Not more than 2 PPM -   Total Plate Count Not more than 3X103/g   Mold and Yeast Negative -   Coliforms Negative -

Analysis Example of AROMILD Analysis Item Results/100g Method Notes Moisture 2.0 g Vacuum oven method   Protein 43.1 g Kjeldahl method NX6.25 Fat 0 Soxhlet extractor Not more than 0.1 g Ash 23.1 g Ignition at 550°   Available Carbohydrate 30.4 g Nutrition labeling standard 100-(Moisture+Protein+Fat+Ash+Dietary fiber) Dietary Fiber 1.4 g Enzymatic-gravimetric AOAC Energy 294kcal Nutrition labeling standard Protein X 4 + Fat X 9 + Available carbohydrate X 4kcal Sodium 3.9 g Atomic adsorption spectomertry