Sell I+G (2nd Generation Natural Seasoning Powder)

Description

Product description and process: Seasoning J (Semifinished): Weighing → Reaction (****0℃) → Spray drying → Filtration → Packing Seasoning Y (Semifinished): Weighing → Reaction *5℃) → Vacuum drying → Reduce to powder →Filtration → Packing End product: Weighing → Mixing → Filtration → Packing Composition: Seasoning J (Mushroom extract) *8.9%, Seasoning Y (Beef extract) *0.3%, Yeast extract powder 9.8%, Anchovy sauce powder 1%. Product function and advantages: 1. I+G (2nd generation) is the improvement of I+G. It also called natural I+G in Japan. Though I+G only can enhance the fresh flavor, I+G (2nd generation) can both enhance the fresh flavor and full-bodied taste. 2. I+G is the mixture of IMP and GMP and it only can act with MSG. So I+G can not be used independently. However, I+G (2nd generation) can be used solely. Especially in no-MSG products. 3. Another disadvantage of I+G is: it will cause sick when it being used improperly. On the contrary, neither did I+G (2nd generation). 4. Due to the price of I+G is fluctuating at present, it causes the higher cost for enterprises. Korean specialists developed this product to help customer taking from the cost. It can reduce *0%**0% cost by replacing I+G.