Technical / White Paper
Angeoboost: low-salt umami & meaty flavor booster, rich in umami amino acid & nucleotides
Angeoboost is a yeast-based product series with high umami taste. It is made from edible yeast and contains free amino acids, nucleotides, and flavor peptides. Angeoboost can be used as a natural substitute for MSG and I+G, and it can also improve the umami and thick taste of seasonings.
It is widely used in soups, snacks, instant noodles, meat products, plant-based meats, sauces, etc.
- Angeoboost is rich in free amino acids, including glutamic acid and aspartic acid, which are the two amino acids that give food its savory flavor.
- Angeoboost also contains nucleotides, which are molecules that are found in DNA and RNA. They also contribute to the umami taste, and they can help to make the taste of Angeoboost more complex and lingering.
- Angeoboost also contains flavor peptides, which are short chains of amino acids that are formed during the digestion of proteins. They also contribute to the umami taste, and they can help to make the taste of Angeoboost more rounded and full-bodied.
