Products in Food: Flavor Enhancer

PureSea® Smoked (Fine) is naturally oak smoked organic Hebridean Ascophyllum seaweed in a fine granule format. PureSea® Smoked delivers all the health benefits of PureSea® Natural, with the addition of a natural smoky flavor.This product is used extensively for nutritional enhancement, thanks to it being the only good natural and plant-based source of the essential nutrient iodine. It is used widely for salt replacement and umami flavor boosting. Research shows huge potential for weight and blood sugar management. A small inclusion of PureSea® Smoked allows for the use of six EU approved health claims surrounding:Thyroid healthEnergy-yielding metabolismCognitive functionGrowth of childrenMaintenance of skinFunction of nervous system

TenderIn® DLX is a naturally-derived, dry phosphate alternative that combines the functionality of lemon juice concentrate with rice flour. In order to increase the stability of brine or marinade systems, xanthan gum is added as a processing aid. This product is best used in fully-cooked applications. Our TenderIn® products can be used in meat, poultry, and prepared foods in order to: Increase yield Reduce purge Enhance tenderness Improve texture, mouthfeel, and bite Accentuate the natural flavors

Klassic Coconut 24% Fat Organic Coconut Cream - No Additives (BCCOK20) is the pure and natural extract of fresh, mature coconut meat. Coconut Milk is produced at 17% fat matter content (FMC) and Coconut Cream at 24%. The UHT technology process used preserves the freshness, natural flavor and aroma and quality of coconut cream of fresh coconuts. It is a smooth-flowing liquid and creamy white in color.

Depol® 40L is a broad spectrum carbohydrase which allows for maximum maceration of botanical tissue. This enzyme preparation contains a wide range of exo-glycosidases which are useful in releasing active flavors from their bound inactive forms. Depol® 40L allows a more efficient extraction of valuable plant components, increasing the extracted yield of flavors.

Hazelnut is the secret gift from the old centuries to nowadays man. Such a nutty reach flavor full of protein, fibers, and antioxidants .Just dream up and enhance your recipe with organic Hazelnut extract from APOTEC BAY that can step up any application with ease.

TenderIn® LKX is a reduced sodium, naturally-derived liquid phosphate alternative that utilizes the functional properties of lemon juice concentrate. In order to increase the stability of brine or marinade systems, xanthan gum is added as a processing aid. Our TenderIn® products can be used in meat, poultry, and prepared foods in order to: Increase yield Reduce purge Enhance tenderness Improve texture, mouthfeel, and bite Accentuate the natural flavors

Springer® Umami is a wide range of yeast extracts to intensify the taste of food.

Promod® 903MDP is a protease particularly suited for manufacture of EMCs where sharp protein notes are required. Promod® 903MDP can be used on its own or in combination with Biocatalysts' dairy lipases (Lipomod® products). Promod® 903MDP generates a sharp (aged cheese) savory taste in EMC applications.

Flav-R-Swirl® is a pre-blended mixes to create flavor and swirl effects in bread products.

Authentic turmeric taste with every bite, natural color for your recipe, or high content of nutrition. Each of these are collectively found in our Turmeric dried extract we produce. With our gentle extraction process techniques, we support our customer to develop clean label products without compromising any of our customers’ needs through an environmentally friendly process.

Celery is the best flavor enhancer that can join soup recipes, for instance. As a concentrated source of nutrients, rich in calcium and manganese, and has antioxidant properties. You can get all these benefits with the authentic CELERY extract from APOTEC BAY as a high-potency ingredient for the Food industry & Nutraceutical applications.

Lipomod® 166MDP is a fungal lipase from Mucor javanicus. Lipomod® 166MDP has preference for hydrolysis of medium and long chain fatty acids from triglycerides resulting in the production of delicate flavors and cream notes. Since it is a non-animal product Lipomod 166MDP is suitable for vegetarian and kosher products. If protein notes are required Promod 215P can be used in combination with Lipomod® 166MDP.

Springer® Reveal is a full range of yeast-based ingredients to magnify the flavors of food and beverages.

Progusta NDV is supplied as a free-flowing powder made from naturally fermented vinegar.

Smirk's Coconut Aminos Organic is derived from coconut blossom nectar and sea saltMay directly replace soy sauce in just about any recipe in a 1:1 ratioVeganGluten Free Non-GMO

TenderIn® 281 is our next-generation, naturally-derived phosphate alternative that utilizes the functional properties of lemon juice concentrate. Our TenderIn® products can be used in meat, poultry, and prepared foods in order to: Increase yield Reduce purge Enhance tenderness Improve texture, mouthfeel, and bite Accentuate the natural flavors

Flavorpro® 373MDP is a microbially derived endoprotease preparation suitable for soya, wheat and vegetable hydrolysis. Its high level of glutaminase side activity produces a savory type flavor, as well as improving the solubility and digestibility of the proteins.

TenderIn® DL is a naturally-derived, dry phosphate alternative that combines the functionality of lemon juice concentrate with rice flour. It is best used in fully-cooked applications. Our TenderIn® products can be used in meat, poultry, and prepared foods in order to: Increase yield Reduce purge Enhance tenderness Improve texture, mouthfeel, and bite Accentuate the natural flavors

Flavorpro® Umami is used for the manufacture of EMCs where strong mature and mouth filling savory protein notes are required. Flavorpro® Umami can be used on its own or in combination with Biocatalysts' dairy lipases (Lipomod® products). Flavorpro® Umami is an exopeptidase with endopeptidase and glutaminase side activities. It releases a high level of glutamic acid, an amino acid giving strong Umami flavor commonly found in fermented or aged food. Umami heightens the flavor profile which helps increase the apparent saltiness in EMC, as confirmed by external sensory analysis. EMC made with Flavorpro® Umami can therefore be used for salt reduction in processed cheese applications.

Flavorpro® 795MDP is a protease preparation containing endopeptidase, exopeptidase and glutaminase activities. The enzyme can be used to efficiently hydrolyse proteins such as wheat and soya to increase solubility, digestibility, and create non-bitter protein hydrolysates with an enhanced savory-type flavor.

Berjé Inc CELERY KETONE is a pale yellow liquid that enhances herbal, spicy, and green flavors. It is best known for its contribution to increasing “mouth feel” within certain food applications. Its fresh aniseed-like taste blends well with tarragon and basil flavorings, making the extract particularly popular among spicy or herbaceous mixtures. In fragrance, it retains a spicy, almost licorice-like aroma with a slight lovage nuance that blends well with floral ingredients such as jasmine. Whether it's used in flavor or fragrance, Berjé Inc CELERY KETONE can instantly add a green, celery-like tinge to any composition.

Mother Murphy's Flavors Chocolate Enhancer is an organic certified flavor enhancer responsible for enhancing the chocolate notes in the formulations it is used in. This liquid flavor enhancer is recommended to be used in beverage formulation industries manufacturing formulations for ready to drink (RTD) beverage, instant beverages, beverage mixes and powdered beverages along with all non-alcoholic beverages. Mother Murphy's Flavors Chocolate Enhancer can be used in food formulation industries like bakery, confectionery, dairy and desserts. Mother Murphy's has gained expertise with experience and provides many more flavors for use in food & beverage manufacturing industries in different flavor capabilities like emulsions, extracts and powder

Jarace™ SA-FCC can be used as a buffer in controlling the pH of food during various stages of processing as well as finished goods. It can also be used in conjunction with sodium diacetate as a flavor enhancer. Additionally Jarace™ SA-FCC functions as an emulsifier, acidulant, dry vinegar substitute, pickling agent, and anti-microbial preservative.

Promod® 144GL-ULS100TU is an ultra-low sulphite botanical protease. It can be widely used to modify protein functionality in food systems. It is useful for pre-trea®ents in production of fermented sauces, is a well proven aid to meat tenderisation and can also be used to co-precipitate proteins in chill proofing of beers.

TenderIn® LK-IP is the identity-preserved version of our reduced sodium, naturally-derived liquid phosphate alternative that utilizes the functional properties of lemon juice concentrate. Our TenderIn® products can be used in meat, poultry, and prepared foods in order to: Increase yield Reduce purge Enhance tenderness Improve texture, mouthfeel, and bite Accentuate the natural flavors

Klassic Coconut 17% Fat Coconut Milk - No Additives (BCMK1000) is the pure and natural extract of fresh, mature coconut meat. Coconut Milk is produced at 17% fat matter content (FMC) and Coconut Cream at 24%. The UHT technology process used preserves the freshness, natural flavor and aroma and quality of coconut cream of fresh coconuts. It is a smooth-flowing liquid and creamy white in color.

Jarace™ SDA (Sodium Diacetate) is an antimicrobial agent in meat, poultry and pork. This product lends vinegar flavor to dry food products and seasonings. It is available in 3 forms, granular, powder and special order "nature based" grades. Jarace™ SDA (Sodium Diacetate) is used as mold inhibitor in snack foods and an antimicrobial meat preservative. It is also used as a flavor enhancer for breads, cakes, cheeses and snack foods, and as a dry vinegar in ketchup seasoning acidifier.

Angel® Nutritional Yeast Flakes Pure100 is a natural concentrated nutrition library, rich in plenty of nutrients: 40%-50% protein, a variety of B vitamins, 30%-35% dietary fiber and a great number of mineral elements. Using baker's yeast as the raw material, made by patented process, nutritional yeast not only can be eaten directly, but also can be added to biscuits, pizza, desserts and other foods, providing all kinds of essential nutrients. With a fragrance of natural yeast, nutritional yeast can also be added to all kinds of foods to enhance the natural cheese-like flavor.

Lipomod® 801MDP is a mixed fungal lipase with carefully selected low level of protease activity. It is a microbial alternative to porcine pancreatic lipase. Since it is a non-animal product Lipomod® 801MDP is suitable for vegetarian, kosher and halal products. It has been specifically designed to match the flavor profile of pancreatin lipase, characterized by: intense free fatty acid flavor with some sweaty, brothy and sulfur undertone notes.

NERO is an alkalized fat reduced cocoa powder from Theobroma cocoa. Less than 0.5% fat. Fine cocoa powder with improved solubility and intense color darkening effect due to its low fat content. Perfect to add a hint of dark chocolate color to dry and wet applications. Specially those with fat compatibility issues. Ideal for chocolate spreads, cremes, foamy applications and dairy and non dairy beverages. Optimal darkener of chocolate biscuits, cakes, muffins and Oreo type of products. Due to JS COCOA unique Dutch processing applied at zero fat level, NERO has an enhanced taste without soapy off-flavors when compared to black powders with 10-12 % fat content.

Lipomod® 4MDP is a unique microbial lipase with high specificity towards the release of short chain fatty acids (high release of butyric and caproic acid).LO04MDP releases short chain tatty acids from fat substrates, with particular effectiveness on dairy fats, to produce sharp mature cheese and dairy flavor notes. LO04MDP delivers a new flavor opportunity in Enzyme Modified Dairy Ingredients (EMD) producing a well-rounded and balanced mature cheese flavor. LO04MDP can be used on its own or as a top up to another lipase or protease to produce your desired flavor. flavor.