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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, HVP and yeast substitute, bouillon flavour, vegetarian

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 reaction
  • 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