Origin

Korea

Product Description
Product description and process:
Seasoning J (Semifinished): Weighing → Reaction (85-90℃) → Spray drying → Filtration → Packing
Seasoning Y (Semifinished): Weighing → Reaction 95℃) → Vacuum drying → Reduce to powder →Filtration → Packing
End product: Weighing → Mixing → Filtration → Packing

Composition:
Seasoning J (Mushroom extract) 58.9%, Seasoning Y (Beef extract) 30.3%, Yeast extract powder 9.8%, Anchovy sauce powder 1%.

Product Feature
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 40%-50% cost by replacing I+G.

Application
Application:
As seasoning for Instant noodles condiment, soup, expanded food, hamburger, ham, leisure food, roasting food, soy sauce, preserved szechuan pickle, mixed seasoning, no-MSG products and so on. Can be whole replace I+G.