Seasoning agents include acidulants, salting agents, and umami enhancers. Depending on the nature and flavor profile of a product, these components can be used individually or blended to form compound seasoning agents that enrich the food’s unique taste. Acidulants are classified into organic acids and inorganic acids. They provide sourness, act as buffering agents, and help inhibit microbial growth. When used in combination with preservatives, color fixatives, or antioxidants, acidulants can produce synergistic effects. Salting agents typically involve halide ions such as chloride (Cl⁻), bromide (Br⁻), and iodide (I⁻), which impart a salty taste. These agents can be used to reduce sodium chloride (table salt) usage, delay enzymatic browning in fruits, and help suppress microbial activity. Umami enhancers stimulate saliva secretion and impart a savory (umami) flavor when added to food. They can intensify or refine the taste of a product. Each umami agent has its own unique flavor characteristics, and when used in combination, they often produce a synergistic effect—resulting in a richer and more complex taste experience. Product item
Dingshen S
Dingshen N
Dingshen M
Dingshen N-2
Dingshen N-5
I+G
DL-Alanine
Monosodium L-Aspartate
Potassium Chloride
Citric Acid
Sodium Citrate
Glycine
