Appearance | Yellow to light brown colour, free flowing powder having characteristic Yeast odour and hygroscopic. |
Solubility (2% Soln. at 25 ºC) | Soluble in Water, Clear. |
Taste and Odour | Having characteristic Yeast odour. Salty and sour in taste. |
pH (2% Soln. at 25 ºC) | 5.0-6.0 |
Loss on drying (at 105 ºC) | NMT- 6.0% |
Total Nitrogen ( DWB) | NLT- 3.2% |
Total Protein (N*6.25) | NLT- 20.0% |
Total Ash | 42.0% , 52.0% |
Chloride (as NaCl) | 40.0% , 50.0% |
Heavy Metals (Pb) | NMT- 10ppm |
Arsenic (As) | NMT- 2ppm |
USE : used as flavour enhancer in wide variety of processed foods, Soups, meat stocks , sauces , precooked meals and meat products. It is often blended with other spices.
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