Home
|
About
Us |
Certified
Savory |
Umami
|
Products
|
Technical
Information
What's
New |
Fermented
Fish |
Products
|
Expert
Advice |
Contact
Us
Product functionality and usage recommendations
Umami
Functionality
Here are the some of the widely
accepted effects that umami has on the other on flavor
recognition and other taste senses:
- Accentuates top notes and component flavors
- Improves flavor balance
- Provides clean brothy, meaty flavors.
- Contributes to stabilizes the flavor system in extended shelf-life applications
- Helps reduce total sodium requirements
- Reduces perceived acidity/sourness
Certified Savory
Functionality
Certified Savory products provide
three different classes of functionality depending on usage
levels:
1. Umami is the result of the protein fermentation.
2. Complex flavors also develop during the curing process. Individual component flavors such as "Butter-like", "Mushroom-like", "Fatty-fruity", and "Cucumber-like" have been isolated and identified in fermented anchovy. In combination, they provide flavor complexity
3. Fish flavor will become apparent at high usage levels. We recommend that once you taste fish, you should back down a notch on the level. But if you have a seafood application (Sauce, Soup or Base) you will get all the umami and flavor complexity PLUS a clean, rapidly dissipating fish flavor.
Anchovy Paste Starting Usage Levels and Functionality
|
Level % |
Function |
Approximate Usage |
|
One |
Umami |
0.3 - 0.5 |
|
Two |
Umami + Complex flavors |
0.5 - 1.2 |
|
Three |
Umami + Complex flavors + Fish Flavor |
1.0 - 1.5 |
Note: Please contact us for usage suggestions with other products
Relative Functionality of
Certified Savory
Products
(1=Least Function, 2=moderate, 3=
more, 4=most)
|
|
#6080 Powder |
Paste |
610 BlendTM |
Fish Sauce |
#6090 Powder |
|
Umami |
1 |
3 |
4 |
2 |
2 |
|
Complex Flavors |
1 |
3 |
4 |
2 |
2 |
|
Fish Flavors |
4 |
3 |
2 |
1 |
1 |
Application
Notes:
Certified Savory products are
primarily used for their effect on other component flavors
in the system. Umami components can synergise with other
savory elements such as tomato, mushrooms, eggs, etc. So
every system is unique, depending on the combination of
components.
Lemon, lime, sugar and vinegar have
demonstrated the ability to mask fish flavor. When these
components are included in the flavor system, higher usage
levels of Certified Savor ingredients can be obtained
(maximizing umami and flavor complexity) without getting a
fishy flavor.
800-328-7656 | 5315 Dansher Rd. Countryside, IL 60525 | info@certifiedsavory.com