Mushroom extra powder

 

Less salt Mushroom extra powder Mushroom extra powder

Mushroom extra powder uses the natural power of umami to increase flavour and reduce sodium in processed foods. Umami, the fifth basic taste, gives food a full, longer lasting taste while working in a synergy with other basic tastes. Furthermore, Umami flavour compounds, which are naturally present in for example mushrooms (as glutamate and guanylate), have the ability to improve the palatability and increase perceived saltiness. It makes DFI Mushrooms’ line of umami-rich vegetable extracts a powerful, natural alternative to MSG/I+G/AYE, but also sodium reduction tool. Sodium reductions of up to 50% have been achieved, without compromising taste and function and without the use of potassium.

Mushroom extra powder line is suitable for a wide range of applications. Mushroom extra liquid and Mushroom extra powder work extremely well in for example sauces, meats, stocks and gravies. The baking powder (Mushroom extra powder for Bread) allows for significant sodium reduction while maintaining the function (rise, crumb structure and gluten matrix formation) and taste profile of salt in baked goods. Examples are bread, crackers, tortillas, pitas and bagels. Mushroom extra powder for Topical Applications can be used in topical applications, such as potato chips.