The Flavor Handbook: A Reference and Product Guide is an indispensable desk reference for food technologists. Three and a half centuries of experience and expertise, yours for free.
For centuries, chefs and home cooks have relied on the mysterious flavor-boosting properties of naturally brewed soy sauce. Today, food manufacturers worldwide are recognizing its unique ability to enhance the flavor, aroma and color of food products that go far beyond traditional Asian applications. It's the key to the deep, rich flavor of a hearty soup. The savory accent in beef jerky. Even the delicate, sweet-salty notes that round out a chocolate syrup.
At Kikkoman, we've been brewing soy sauce for more than three and a half centuries, upholding a tradition of excellence that has made us the world's number one soy sauce manufacturer. We've learned a great deal along the way, and now, we're sharing that knowledge in this soy sauce user's guide.
Designed for food scientists and prepared foods manufacturers, this guide's goal is to spark creativity. We believe that the more you know about naturally brewed soy sauce, the more ways you'll find to use it. And the more you learn about Kikkoman, the more you'll realize that we're your best source for liquid and dehydrated soy sauce and other unique flavor ingredients.
The Flavor Handbook: A Reference and Product Guide from Kikkoman provides comprehensive information on soy sauce functionality, including a useful comparison of brewed and non-brewed soy sauces; an extensive listing of the flavor components in brewed soy sauce; notes on salt, amino acids, sugar, color, acids, aromatic esters and post-fermentation development; usage tips, and application ideas. In addition to soy sauce, this resource offers information Kikkoman's full line of premium sauces, ingredients and seasonings.
Made from fermented wheat protein, NFE-S is produced using specific microorganisms and enzymes to create a natural fermentation process similar to the process used to make naturally brewed soy sauce. The resulting product is then spray-dried to yield a powdered flavor enhancer that is high in amino acids ? particularly glutamic acid and short-chain peptides.
What is NFE-S?
Made from fermented wheat protein, NFE-S is produced using specific microorganisms and enzymes to create a natural fermentation process similar to the process used to make naturally brewed soy sauce. The resulting product is then spray-dried to yield a powdered flavor enhancer that is high in amino acids – particularly glutamic acid and short-chain peptides.
Flavor enhancement with a clean-label advantage
NFE-S is a natural flavor enhancer that can be used as a replacement for hydrolyzed vegetable proteins and monosodium glutamate. No chemical hydrolyzation is involved in the production of NFE-S. Instead, our carefully controlled enzymatic technology is used to induce the natural fermentation process. NFE-S contains no MCP or DCP and can be listed on your ingredient statement as Fermented Wheat Protein (wheat protein, salt and maltodextrin).
Balanced umami and neutral color
NFE-S is high in glutamic acid, which provides a clean, balanced, brothy umami flavor to a variety of products. Its mild aroma and neutral, light golden-tan color make it ideal for a broad range of applications, including meat, poultry, seafood, soups, dressing, marinades, dry mixes and seasoning blends.
NFE-S offers excellent flavor retention during heat processing and freezing and is heat-stable. A fine, free-flowing powder, it is instantly dispersible and soluble in water.