Mangalam Enterprise

Soy sauce powder, hydrolyzed vegetable protein compound powder (HVP Compound) and yeast extract are three typical compound flavor enhancers which contain amino acid. Soy sauce powder has a unique Asian-flavor and is widely used in seasonings. soya sauce powder is spray-dried from fermented soy sauce via a patented embedding Spray Drying Technology. Through this technology, the characteristic flavor and texture of soy sauce can be retained. Besides, this technology can also reduce the unpleasant charring and oxidation odor of common soy sauce. It is more convenient for customers to store and transfer powder soy sauce products than liquid ones.