HIMAX IG20 delivers a strong and distinctive Umami flavor, with very high level of nucleotides (IMP + GMP), enhancing overall taste intensity. It can be used as a replacement for MSG or combined with MSG, depending on the desired formulation. HIMAX IG20 effectively enhances the flavor of seasonings such as pepper and garlic, even when used in small dosage. This results in a bold, rich Umami profile and provides a long-lasting taste, leaving a lingering flavor on the palate. It is especially suitable for strongly flavored and spicy foods, such as sauces, gravies, and processed meat products.
HIMAX GL delivers a distinctive flavor and aroma, with a high natural content of glutamic acid. It is a low-salt type yeast extract, making it a healthier choice for food applications. HIMAX GL enhances the flavor of cheese and dairy ingredients, while also improving savory notes derived from fermentation processes and bone broth. It is ideal for applications including cheese and dairy products, such as Tonkotsu soup and miso soup.
HIMAX SA contains high levels of naturally occurring succinic acid, which is commonly found in shellfish, and is known for enhancing seafood-related flavors such as shellfish and fish products. HIMAX SA also enhances the taste of meat-based dishes and can be used as a substitute for succinate food additives, which are restricted in some countries. It is ideal for applications with seafood or meat flavor profiles, such as clam chowder soup and barbecue.
HIMAX AG contains high levels of naturally occurring adenylic acid and guanylic acid, providing rich Umami flavor while enhancing the natural sweetness of ingredients such as mushrooms, onions, crab meat, and freshwater prawns. Idea for dishes that emphasize the natural sweetness from vegetables and seafood ingredients, such as mushroom soup and stir fried crab with curry powder
21TF Powder S is a yeast extract with a high peptide content, designed to enhance the body and mouthfeel of food products. It improves the overall taste profile by strengthening the flavor of key ingredients, making them more distinctive. Additionally, it provides a rich, full-bodied sensation, adding depth and complexity to food applications. It is ideal for applications such as bonito soup and chicken soup.
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