Angeoboost - High-glutamic-acid Yeast Extract FGA012 by Angel Yeast

Angeoboost is a natural seasoner rich in substances that produce umami, such as natural flavoring nucleotides, glutamic acids, polypeptides, and amino acids.It is crafted from fresh bread baker’s yeasts that undergo complete degradation under the influence of multiple types of proteases and nucleases. Angeoboost encompasses high-nucleotide yeast extract (YE), high-glutamic-acid YE, and high-nucleotide & high-glutamic-acid YE, providing a versatile range of umami-enhancing components for various culinary applications.

High-glutamic-acid YE-FGA012：

Angeoboost FGA012, a representative high-glutamic-acid yeast extract, is a natural seasoner renowned for its abundance of natural glutamic acids. Produced through the comprehensive degradation of fresh baker's yeast cells by various proteases, it boasts a remarkable content of up to 12%，FGA012 is a product with a salt (drying rate) not exceeding 3% and a glutamic acid content ranging from 9% to 12%. FGA012 is characterized by its robust burst of umami, attributed to the high glutamic acid levels, and a substantial thickness derived from the presence of rich small peptides. Additionally, it adheres to HALAL and KOSHER standards, ensuring non-GMO, allergen-free, and non-animal-derived qualities.

Angeoboost finds versatile applications in various culinary creations:

• Bouillon & Soups: Recommended usage levels range from 1% to 5%.
• Sauces: Ideal for enhancing flavors, with suggested usage between 0.5% and 1.5%.
• Meats: Enhances the savory notes at a recommended usage level of 0.2-0.3%.
• Frozen Foods: Adds flavor complexity, recommended usage is between 0.3% and 0.8%.
• Instant Noodles: Elevates taste profiles with suggested usage levels from 0.6% to 1.8%.
• Soy/Fish Sauces: Enhances umami with usage levels ranging from 0.2% to 0.6%.