Natural bouillon aroma

In addition to the typical soy sauces, Kikkoman also produces a naturally fermented wheat protein hydrolysate. This concentrate is available in powdered form combined with cooking salt as a carrier. It is suitable for bouillons, soups, sauces and for flavour bases and comes in 20 kg containers.

> Usage:

Bouillons, soups, sauces, marinades, meat, spice mixtures, salad dressings, mayonnaise, reaction aromas, flavour base

> Functions:

Maillard reaction, umami synergismn, HVP and yeast substitute, bouillon flavour, vegeterian

> At a glance: Bouillon aroma NFE-PN

> In 20 kg container
> Products are all GMO-free
> The natural brewing method does not trigger any 3-MCPD chemical reactions
> The natural glutamate content is extremely high
> The umami effect can be produced without additives
> NFE-PN is the raw material used to replace HVPs