Flavor Enhancers mainly meant boosting luscious food flavors

chemical-categories

Petunidin

Petunidin (Pt) is an O-methylated anthocyanidin. It is a natural organic compound and a particular type of anthocyanidin.Petunidin is referred as E165f, E163 and following numbers corresponding to anthocyanins in the food coloring E number list.

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Piperonal

Piperonal is an aromatic aldehyde. It is used as flavoring and in perfume. It can be obtained by oxidation of piperonyl alcohol or the reduction of piperic acid. It is also a minor natural component of the extract of vanilla. It is a common additive in inexpensive synthetic vanilla flavor and candies.

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ROSE OXIDE BRI FOOD GRADE

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Sodium Inosinate

Sodium Inosinate is the disodium salt of inosinic acid. It is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer, in synergy with monosodium glutamate (also known as MSG; the sodium salt of glutamic acid) to provide the umami taste. It is mainly found in animals like pigs and fish.

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Sucrose

Sucrose is the organic compound. It is a disaccharide derived from glucose and fructose. It is a natural and economical sweetener. It is used as a preservative, flavor enhancer for foods, also used in plastics and cellulose industry, in rigid polyurethane foams, manufacturer of ink and of transparent soaps, used as starting material in the fermentative production of ethanol , butanol, glycerol, citric and levulinic acids.

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TETRAHYDROFURFURYL PROPIONATE FOOD GRADE 98%

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TRIDECANAL FOOD GRADE 98%

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Transglutaminase

Transglutaminases are a family of enzymes (EC 2.3.2.13) that catalyze the formation of a covalent bond between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamid group of protein- or peptide-bound glutamine. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation.

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Triacetin

Triacetin is an artificial chemical compound commonly used as a food additive, for instance as a solvent in flavourings

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