Flavor Enhancement — Process Challenge

うま味・風味増強剤(MSG、ヌクレオチド、酵母エキス)

スナック、スープ、ソース、調味料メーカーは、うま味/旨味風味のため、MSG、イノシン酸二ナトリウム/グアニル酸二ナトリウム、酵母エキスをバルクバッグ単位で購入している。カテゴリ規模は大きく、グルタミン酸と組み合わせたヌクレオチドは相乗的なうま味増強効果を発揮する。
Updated Jun 2026
ソリューションアプローチ

RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.

Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (4)
Monosodium Glutamate (MSG)
Free-glutamate salt that delivers the base umami taste in savory applications
Disodium Inosinate
CAS 4691-65-0
5'-ribonucleotide that acts synergistically with glutamate to multiply perceived umami intensity at low dose
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Disodium Guanylate
CAS 5550-12-9
5'-ribonucleotide, typically blended with inosinate (I+G), that strongly amplifies glutamate umami
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Yeast Extract
CAS 8013-01-2
天然エキス・オイル
コンディショニング
Autolyzed-yeast source of naturally occurring glutamate and nucleotides for clean-label savory flavor building
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