Knowing the synergy of used ingredients, Kohjin® uses the strength of their unique yeast extracts to bring out the best in your product. This enables you to keep the costs low and bring out the optimum umami taste in your application. Koku, a term originating from Japan, is slowly becoming popular around the world as a flavour descriptor. Koku is a key concept to achieve total deliciousness in a wide variety of food, however, it’s not easy to explain. Koku is defined as a well-balanced taste profile which consists of complexity, mouth-fullness and lingering tastes and aromas.

Kohjin® Yeast extracts are very suitable to boost umami taste. Nowadays product developers are challenged to keep the costs low and develop a product with a high impact. Knowing the synergy with the ingredients in your seasoning we can use the possibilities and strength of the Kohjin® yeast extracts to bring out the best in your product.

Up to 30% of salt reduction can be achieved by only using Kohjin® yeast extracts which compensate for the taste gap by adding umami and body. In this application we reduced up to 40% of sodium and added Ajirex™ to enhance the salty taste and at the same time improves the taste of the gravy by adding body and umami. Ajirex™NH helps to mask the bitter and metallic side taste of potassium chloride.

The industry is looking for different sources of proteins, whether it is to substitute animal protein, for recovering from a medical situation, for elderly people or for recovery after sports. These protein sources bring their own taste, but that is not always the desired taste. Sports drinks often have high intensity sweeteners on top to mask the bitterness with sweetness, but high intensity sweeteners also have a bitter and metallic aftertaste which is then masked with flavourings making the total taste a bit too strong for sensitive tongues.

The demand for low sugar applications in the beverages and dessert industry is increasing. Sugar alternatives like high intensity sweeteners have the disadvantage of lack of mouthfeel and often have a side taste. Ajirex™NH gives body back to your application and masks the side taste of HIS.

Anthocyanins are colourants found in fresh fruits and vegetables such as strawberries, grapes, red onions, red cabbage and black carrot. Unfortunately they are sensitive for e.g. vitamin C, daylight and heat treatment. Ajirex™NH stabilizes the anthocyanin molecules and makes the colour more vivid and stabilizes it during heat treatment and/or storage.