Send Email

0804896608058% Response Rate

Home

Profile

Products

Contact Us

Home » Products » Seasoning & Natural Flavor Enhancer

Seasoning & Natural Flavor Enhancer

We are ISO , FSSC 22000, , HALAL , FSSAI Certified leading bulk manufacturer of natural flavor enhancers like Hydrolysed Vegetable Protein ( HVP ) , which is produced by boiling non GMO protein such as Soy, Groundnut, Wheat Gluten in acid and then neutralizing the solution with Sodium Hydroxide. The acid hydrolyzes, or breaks down, the vegetable protein into their component amino acids results in characteristic aroma and umami taste to the products.

We also manufacture Soya Sauce Powder and Yeast Extract Powder use in manufacturing pf soya sauce liquid & various snack food Seasoning formulations as a flavor enhancer .

We a re manufacture following natural flavor enhancers used in various Food, Snacks, Noodle and Pasta Seasonings.

· Hydrolysed Vegetable Protein (HVP) (Non GMO Soya Base).

·Hydrolysed Vegetable Protein (HVP) (Ground Nut Base).

· Hydrolysed Vegetable Protein (HVP) (Wheat Base)

· Soya Sauce Powder.

· Yeast Extract Powder.

Yeast Extract Powder ( For Food Seasoning)

REQUEST CALLBACK

Get Best Quote

Approx. Rs 550 / KgGet Latest Price

Product Details:

Minimum Order Quantity	100 Kg
Packaging Size	25 kg
Packaging Type	HDPE Drum
Brand	Yeast Extract Chaitanya
Form	powder
Shelf Life	3 year
Country of Origin	Made in India

Yeast Extract Powder
(Snack Food Seasoning Flavor Enhancer )

Chaitanya is a leading manufacturer of Yeast extract powder for seasoning in Central India. Yeast extract is derived from natural yeast. By using the modern bio technology, we will biodegrade the protein and nucleic acid inside the yeast cells into the nutritious natural flavoring ingredients.

Yeast extract is rich in amino acids, flavor nucleotides, B-complex vitamins which enhance the delicacy of food. It is a natural, nutritional & good-for-healthy flavor enhancer for its strong umami taste. Yeast extract is natural protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup & other food preparations as a vehicle for seasonings. It is a fine, free flowing, slightly hygroscopic, spray dried powder.
Applications: Yeast extracts rich in natural nucleotides used as savory taste enhancers in soups, sauces, snacks & ready-to-eat meals.

Yeast extracts used in sauce, composite flavoring, meats, frozen food, leisure food, essence and spices. Fresh sauce, chicken bouillon, all kinds of sauce, fermented bean curd, food vinegar and family seasonings. Yeast extract enhances the taste of meat food, such as the ham, the sausage, the meat stuffing and so on, and the bad smell of the meat can be covered.
Specification Data Sheet

Poduct	Yeast Extract Powder (food gr. )
applications	it is used in sauce masala, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.
description	fine, free flowing, slightly hygroscopic spray dried powder.
colour	yellow to light brown coloured powder.
odour	typical sweetish odour.
solubility	2% solution in distilled water is partially soluble, solution is opeque.
ph of 2 % solution	5. 50 to 7. 00 at 27c. Or as per requirment.
loss on drying	nmt 7. 00% as estimated by aoac method
chemical parameters: (on dry wt. Basis)
nitrogen content(n)	3. 00 to 10. 00 % w/w as estimated by kjeldahls method.
chloride content (nacl)	nmt 35. 00% w/w.
microbiological parameter:
total plate count	nmt 10,000 cfu per gram.
yeast & moulds	absent.
e. Coli.	absent.
salmonella	absent.
we also offer tailor – made product as per customers requirement.

Additional Information:

Port of Dispatch: Mumbai ,India

Production Capacity: 500 MT

Delivery Time: 8-10 days

Packaging Details: 25 Kg

Request a Quote

Hydrolyzed Vegetable Protein (HVP) Soya ( Umami Flavor Enhancer)

REQUEST CALLBACK

Get Best Quote

Approx. Rs 210 / KgGet Latest Price

Product Details:

Minimum Order Quantity	200 Kg
Packaging Size	25 kg
Brand	HVP
Form	Powder
Flavor	Umami
Packaging Type	Bag
Shelf life	3 year
Solubility In Water	Soluble
Country of Origin	Made in India

Hydrolyzed Vegetable Protein (HVP) Soya

We are one of the leading bulk manufacturers of Hydrolyzed vegetable protein, or HVP which is produced by boiling non GMO seed, such as soy, groundnut,Wheat in acid and then neutralizing the solution with NaOH. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods.

HVP Soya, It is used in soya sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from non GMO soya.

HVP Ground Nut, It is widely used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted ground nut.

HVP (Wheat Gluten ) We also offer HVP wheat Gluten based having enhance umami flavor. for snack food and seasonings and sauces .

Specification Data Sheet

PRODUCT	HYDROLYSED VEGETABLE PROTEIN ,HVP-Soya (ACID HYDROLYSATE OF SOYA).
APPLICATIONS	IT IS USED IN SAUCE MASALA, SOUPS & OTHER FOOD RECIPIES AS A FLAVOUR ENHANCER AND OTHER FOOD PREPRATIONS AS A VEHICLE FOR SEASONINGS.
DESCRIPTION	FINE, FREE FLOWING, SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER DERIVED FROM HIGH QUALITY NON GMO SOYA.
COLOUR	YELLOW TO LIGHT BROWN COLOURED POWDER.
ODOUR	TYPICAL BEANY SWEETISH,
SOLUBILITY	2% SOLUTION IN WATER IS CLEAR TO SLIGHT HAZY.
pH OF 2 % SOLUTION	3.50 TO 6.50 AT 27⁰C.
LOSS ON DRYING	NMT 10.00 % W/W AS ESTIMATED BY AOAC METHOD.
CHEMICAL PARAMETERS: (ON DRY WT. BASIS)
TOTAL NITROGEN(N)	3.00-5.00 % W/W AS ESTIMATED BY KJELDAHL’S METHOD.
RESIDUE ON IGNITION	NMT 50.00 % W/W
CHLORIDE CONTENT (NaCl)	40.00-50.00 % W/W
MICROBIOLOGICAL PARAMETERS:
TOTAL PLATE COUNT	NMT 10,000 CFU PER GRAM.
YEAST & MOULDS	ABSENT.
E. coli.	ABSENT.
SALMONELLA	ABSENT.
We Also Offer Tailor Made Product As Per Customer’s Requirement.

Additional Information:

Port of Dispatch: Mumbai

Production Capacity: 200 MT Par Month

Delivery Time: 8-10 days

Packaging Details: 25 kg in Multiwall BOPP Paper Bag

Request a Quote

Soya Sauce Powder

REQUEST CALLBACK

Get Best Quote

Approx. Rs 225 / BOTTLEGet Latest Price

Product Details:

Minimum Order Quantity	500 BOTTLE
Flavour	Soya Sauce
Brand	Chaitanya
Packaging Size	25 kg
Packaging Type	Bag
Sauce Type	Soya Sauce concentrated Powder
Best Before	3 Year
Certification	ISO 9000: 2015, FSSC 22000, FSSAI , HALAL

Soya Sauce Powder

Chaitanya is one of the leading bulk manufacturers of Soya sauce powder & hydrolysed vegetable protein or HVP. Dehydrated Soy Sauces are made by ray-drying the sauce onto carbohydrates and other additives.

· Enhancing umami/meaty flavor
· God solubility.

· Natural and safe.

· Better mouth fullness.

· 100% vegetarian natural flavor enhancer

Application:

Soya sauce offers more of meaty, smoked, umami flavor suitable for , chicken soups.

Soya sauce also used in salad dressing, vegetable sauces, soup bases , barbecue sauses plant protein beverages, cold drinks and cold food to enhance the mouth fullness.

Soya sauce used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.

Specification Data Sheet

Product	Soya Sauce Powder.
Applications	It is used in various souces, food dressings , masalas, soups & other food recipies as a flavour enhancer and other food preprations as a vehicle for seasonings.
Description	Fine, free flowing, slightly hygroscopic, spray dried powder .
Colour	Yellow to light brown coloured powder.
Odour	Typical beany sweetish,
Solubility	2% solution in water is clear.
ph of 2 % solution	4. 00 to 6. 50 at 27⁰c.
Loss on drying	NMT 10. 00 % w/w as estimated by aoac method.
Chemical parameters: (on dry wt. Basis)
Total nitrogen(N)	NLT 2. 00 % w/w as estimated by kjeldahl’s method.
Protein content (N x 6. 25)	NLT 12. 50 % w/w.
Residue on ignition	NMT 30. 00 % w/w.
Chloride content (nacl)	NLT 20. 00 % w/w.
Microbiological parameters:
Total plate count	NMT 10,000 cfu per gram.
Yeast & moulds	Absent.
E. Coli.	Absent.
Salmonella	Absent.

Additional Information:

Production Capacity: 200 MT

Delivery Time: 4-6 days

Packaging Details: 25 kg Multiwall Bopp Paper Bag

Request a Quote

Hydrolysed Vegetable Protein, (HVP Soya Base )

REQUEST CALLBACK

Approx. Rs 210 / KgGet Latest Price

Product Details:

Minimum Order Quantity	100 Kg
Packaging Size	25 kg
Brand	Chaitanya
Usage/Application	Seasoning
Packaging Type	Multiwall BOPP Paper Bag
Form	Powder
Shelf life	3 year
Country of Origin	Made in India

Hydrolysed Vegetable Protein -( HV P Soya Base)
Umami Flavor Enhancer

Chaitanya is one of the leading bulk manufacturers of Hydrolysed Vegetable Protein or HVP which is produced by boiling non-GMO, defatted Soya powder, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods.

HVP acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are broken down into their constituent amino acids, the result contains as much as 20 percent glutamate and that is the reason hydrolysed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.

· Natural substitute for salt & MSG

· Enhancing umami/meaty flavor

· Good solubility.

· Natural and safe.

· Better mouth fullness.

· 100% vegetarian

Applications:

v HVP is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations.

v HVP offers more of meaty, smoked, umami flavor suitable for beef, chicken soups.

v HVP find use in instant soups, ready to eat snacks such as extruded snacks, noodles, wafers, spice mixes, meaty flavor enhancer, sauce, mono Sodium Glutamate replacer.

v HVP also used in plant protein beverages, cold drinks and cold food to enhance the mouth fullness.

v HVP used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.

Additional Information:

Production Capacity: 100 MT /month

Packaging Details: 25 kg In Multiwall BOPP Paper Bag

Request a Quote

Hydrolysed Vegetable Protein, (HVP Ground Nut Base )

REQUEST CALLBACK

Approx. Rs 225 / KgGet Latest Price

Product Details:

Minimum Order Quantity	100 Kg
Packaging Size	25 kg
Brand	Chaitanya
Usage/Application	Seasoning
Packaging Type	Multiwall BOPP Paper Bag
Form	Powder
Shelf life	3 year
Country of Origin	Made in India

Hydrolysed Vegetable Protein - (HVP Ground Nut)
Flavor Enhancer

Chaitanya is one of the leading bulk manufacturers of Hydrolysed Vegetable Protein or HVP which is produced by boiling non-GMO, defatted ground nut powder, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods. HVP acts as a flavor enhancer for seasoning on ready to eat food products.

As the proteins are broken down into their constituent amino acids, the result contains as much as 20 percent glutamate and that is the reason hydrolysed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.

HVP Ground Nut is hydrolysed plant protein with high nutritive value. It is used in sauce, meat flavor enhancer, soup and other food preparations as a vehicle for seasonings. A fine, free flowing, slightly hygroscopic, spray dried powder derived from high quality defatted ground nut. It is yellow to light brown colored water-soluble hygroscopic spray dried powder. This is used to substitute for soya.

· Enhancing umami flavor

· Good solubility.

· Natural and safe.

· Better mouth fullness.

Applications:

v HVP is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations.

v HVP offers more of meaty, smoked, umami flavor suitable for beef, chicken soups.

v HVP find use in instant soups, ready to eat snacks such as extruded snacks, noodles, wafers, spice mixes, meaty flavor enhancer, sauce, mono Sodium Glutamate replacer.

v HVP also used in plant protein beverages, cold drinks and cold food to enhance the mouth fullness.

v HVP used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.

Additional Information:

Production Capacity: 100 MT /Month

Delivery Time: Prompt

Packaging Details: 25 Kg in Multiwall BOPP Bag

Request a Quote

Hydrolysed Vegetable Protein,( HVP, Wheat Base )

REQUEST CALLBACK

Approx. Rs 250 / KgGet Latest Price

Product Details:

Minimum Order Quantity	100 Kg
Packaging Size	20 kg
Brand	Chaitanya
Shelf life	3 year
Country of Origin	Made in India

Hydrolysed Vegetable Protein - ( Wheat Gluten Base )
Natural Flavor Enhancer

Chaitanya is one of the leading bulk manufacturers of Hydrolysed Vegetable Protein or HVP which is produced by boiling non GMO, wheat gluten, in acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting powder contains, among other amino acids, glutamic acid which consumers are more familiar with as MSG, or mono sodium glutamate. It is used as a flavor enhancer in many processed foods. HVP acts as a flavor enhancer for seasoning on ready to eat food products. As the proteins are broken down into their constituent amino acids, such as glutamate & other amino acid and that is the reason hydrolysed vegetable protein is accounted as a constituent in foods giving it a savory or a meaty flavor.

· Enhancing umami flavor

· Good solubility.

· Natural and safe.

· Better mouth fullness.

Applications:

v HVP is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations.

v HVP offers more of meaty, smoked, umami flavor suitable for beef, chicken soups.

v HVP find use in instant soups, ready to eat snacks such as extruded snacks, noodles, wafers, spice mixes, meaty flavor enhancer, sauce, mono Sodium Glutamate replacer.

v HVP also used in plant protein beverages, cold drinks and cold food to enhance the mouth fullness.

v HVP used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.

Additional Information:

Production Capacity: 100MT /Month

Delivery Time: Prompt

Packaging Details: 20 Kg in Corrugated Box

Request a Quote

Looking for Seasoning & Natural Flavor Enhancer ?