Function
MSG Replacement
100% Natural
Low Sodium (sodium content ≤150mg/100g)
Contains glutamic acid along with other amino acids, nucleotides and organic acids
Make food delicious, avoid using traditional Monosodium Glutamate.
Carrot Fermented Seasoning Powder vs. Monosodium Glutamate (MSG)
No. | Comparison Item | Carrot Fermented Seasoning Powder (YH-B-01) | Monosodium Glutamate (MSG) |
1 | Raw Material | Green vegetable: carrot | Starch (corn, sorghum, etc.), molasses, soybean meal hydrolysate, etc. |
2 | Production Process | Produced by one-step fermentation, followed by separation, decolorization, shaping and drying. Environmentally friendly process. | After fermentation, obtained through multi-step processing including extraction, purification, neutralization and refining, with high wastewater generation. |
3 | Taste-Active Substances | Amino acids, organic acids, nucleotides, umami peptides and other substances, with synergistic enhancement effect | Monosodium glutamate |
4 | Sodium Content | ≤150 mg/100 g (enterprise standard) | ~12% |
5 | Taste Profile | Similar umami intensity to MSG, but with richer, more harmonious and pure overall flavor layers | Single umami taste |
6 | Aroma Profile | Distinct aromatic notes | High-purity pure product is odorless; inferior products may have off-flavors (e.g., rancid odor, chemical taste) |
7 | Application | Umami enhancement, aroma boosting, and improvement of flavor layering and complexity | Umami enhancement |
Application:
Stir-Fry, Soup, Salad, Baking, Barbecue
Sauce, Soy Sauce, Marinade, Dipping Sauce, Sprinkles
Chinese Dishes, Fast Food, Japanese Cuisine
Meat Products, Ready-to-Eat Food, Refrigerated Food
Instant Noodles, Frozen Food
Product Model
Product Model | YH-B-01 | FH2 | FH4 |
Composition | Carrot Fermented Powder | Carrot Fermented Powder + Yeast Extract | Carrot Fermented Powder + Yeast Extract + Salt |
Data Analysis | Glutamic acid: ≥ 30% Amino acid nitrogen: ≥ 4.5% Total nitrogen: ≥ 6.0% Moisture: ≤ 7% | Glutamic acid: ≥ 28% Amino acid nitrogen: ≥ 4.5% Total nitrogen: ≥ 6.0% Moisture: ≤ 7% Nucleotides (on NaCl-free dry basis, calculated as nucleotide sodium salt hydrate): ≥ 3 g/100 g | Glutamic acid: ≥ 14% Amino acid nitrogen: ≥ 1.5% Total nitrogen: ≥ 3.0% Moisture: ≤ 7% Nucleotides (calculated as nucleotide sodium salt hydrate): ≥ 1.5 g/100 g |
Features | Green clean label, low sodium | Low-sodium umami enhancement | High umami |
Specification
Product | Fermented Carrot Seasoning Powder |
Item | Specification |
Color | Light yellow to yellow |
Physical Form | Powder, no lumps |
Taste&Odor | Characteristic taste and odor |
| Impurities | No visible foreign matter No visible foreign matter |
Glutamic Acid (dry basis)/(g/100g) | ≥20 |
Moisture (Vacuum Drying)/(g/100g) | ≤7.0 |
Amino Acid Nitrogen/(g/100g) | ≥3.0 |
Total Nitrogen (dry basis)/(g/100g) | ≥4.0 |
Lead (as Pb)/(mg/Kg) | ≤1.0 |
Total Arsenic (as As)/(mg/Kg) | ≤0.5 |
Total Plate Count (CFU/g) | ≤10000 |
Coliform Group (CFU/g) | ≤10 |
Salmonella / (/25g) | n=5, c=0, m=0 |
Staphylococcus aureus /(CFU/g) | n=5, c=1, m=100, M=1000 |
