Potential applications include meat, poultry, seafood, soups, dressings, marinades, dry mixes and seasoning blends. The flavor enhancer may allow formulators to use 10% to 30% less sodium when compared to traditionally brewed soy sauce.
The natural flavor enhancer involves Kikkoman soy sauce, wheat, soybeans, water and salt. Fermentation liberates numerous acids responsible for umami, which includes high levels of glutamic acid. A proprietary brewing process reduces typical soy sauce flavor, aroma and color to create a neutral savory flavor booster. The enhancer is available in both liquid and powdered versions.