The main constituents of SPRINGER® yeast extracts are amino acids and peptides ; these compounds, derived from the yeast protein, are essential raw materials for the production of process flavours. When cooked with reducing sugars, SPRINGER® yeast extracts can produce delicate cooked meat flavours.
Mode of action:
Maillard reaction between amino acids and reducing sugars like dextrose or xylose, under specific pH and cooking conditions.
Product selection:
Pronal 5001 / 0 - PW - L
Springer® 0402 / 20 - MG - L
Springer® 2006 / 20 - MG - L
Springer® 4102 / 0 - MG - L
Recipe selection:
Recipe
Product
Beef
Springer® 0402 / 20 - MG - L Springer® 2006 / 20 - MG - L
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