Anhydrous Ganbei

? Glutamate, inosine acid, succinic acid and its salts have played an important role in terms of the food was delicious. Disodium in such substances have shellfish flavor characteristics, as an important component of condiments, more and more widely used in soy sauce, vinegar, Worcestershire sauce, seasoning soup (material), pickles, sausages, ham, surimi products and other foods. ? In addition to individual users, but also can be combined together to a certain percentage and sodium glutamate, resulting in flavor multiplying effect, making it a little more than a delicious role. ? At the same time the effect of sodium succinate has the flavor, but also ease other seasonings stimuli (such as salt taste), enhanced flavor force, resulting in good taste. ? Since sodium succinate having stability to heat, it can play a good role in the heat treatment of food. ? Succinate solubility, permeability, improves the flavor effect. While it is a non-volatile acid, it is possible to prevent food sour. Practical application: soy sauce, vinegar, Worcestershire sauce, seasoning soup (material), pickles, ham, sausage, surimi products and other foods.