1. Main components
Soybean paste flavoring is usually composed of the following ingredients:
Natural extracts: such as soybean fermentation products, yeast extracts, amino acids (such as glutamic acid), sugars, etc., produce a sauce flavor through the Maillard reaction (a non-enzymatic Browning reaction).
Synthetic fragrances: such as esters, aldehydes, and pyrazine compounds (such as 2, 5-dimethylpyrazine), used to supplement or enhance specific aromas.
Carriers: such as propylene glycol, glycerol, alcohol, etc., are used to dissolve and stabilize the components of the essence.
2. Uses
Condiments: Used in broad bean paste, chili sauce, noodle dressing, etc., to enhance the layering of the fermented sauce aroma.
Convenience foods: such as instant noodle seasoning packets, instant soup bases, ready-to-eat meals, etc.
Snacks: Flavor modification of puffed foods and soy products snacks (such as spicy strips).
Vegetarian/meat-like products: Simulate the “meaty” taste of fermented soy products.