In the 1980’s, a 5th taste is added to the list of the four common tastes, saltiness, sweetness, sourness and bitterness: umami. Umami describes a pleasant, mouth-filling and lingering taste and means literally “delicious taste” in Japanese. This distinctive taste is brought by a specific amino acid and nucleotides.
Often associated with Asian cuisine, Umami is found in many other foodstuffs like parmesan cheese, dashi, mushroom or tomatoes.
Umami taste offers numerous benefits in food formulation, particularly flavor improvement and salt reduction, a challenge for food manufacturers. Umami compensates for the loss of saltiness and maintains the flavor intensity and attractiveness of low salt products.
With a natural content of nucleotides and amino acids, Springer® 2000 and Pronal™ 2000 are ranges of yeast extracts, powerful in umami taste.
Both Springer® 2000 and Pronal™ 2000 provide umami and typical savory flavors, that will highlight and strengthen flavors to improve taste profiles of foods and beverages:
These nucleotide-rich yeast extracts work well on their own or in synergy with other Biospringer products.
Biospringer is strongly committed to guarantee high quality standards, allowing Springer® 2000 and Pronal™ 2000 to offer various additional benefits:
And also specific to the United States:
*NON-GMO certifications are available on several of the products in this range
100% water soluble and process resistant, Springer® 2000 and Pronal™ 2000 are suitable for all types and forms of applications.