Large supply Concentration 99% Seafood Flavor for Food Flavoring 

Large supply Concentration 99% Seafood Flavor for Food Flavoring 

Product Attribute

 
Product Information
 

Application

Aquatic Processing: Core use. Applied in surimi products (e.g., fish balls, fish tofu), simulated seafood (e.g., vegetarian shrimp, crab meat), canned fish, shrimp dumpling fillings, etc. Enhances seafood umami, masks lost natural flavors, unifies batch taste, and reduces reliance on fresh seafood.
Condiments: Used in seafood soup bases (e.g., shrimp/fish soup mix), hot pot bases (e.g., seafood broth), sauces (e.g., shrimp/crab paste), and compound seasonings (e.g., seafood fried rice mix). Quickly adds distinct seafood traits, boosts flavor efficiency in catering/home cooking, ideal for fast food and takeout.
Instant Foods: Suitable for seafood-flavored instant noodles/vermicelli, self-heating seafood meals (e.g., congee, rice), and instant soup packets. Standardizes flavor, shortens production time, and meets demand for "ready-to-eat seafood taste" (e.g., seasoning for instant seafood noodles).
Snacks: Found in seafood-flavored chips, shrimp sticks, fish crisps, seaweed biscuits, etc. Adds unique ocean flavors, attracts fans of "salty umami" (especially young people), and enriches snack diversity.

Our Advantages

1. We have a wide variety, you can buy any material you need from our company. We have things that other companies have, but we also have things that other companies may not have. We have an R&D team that develops new hot products for the market every month. We can do OEM and ODM.
2. We have a professional R&D team and quality department for quality control. 100% inspection during production and a second quality inspection before shipment.
3. We can provide free samples, and the shipping cost is paid by you.
4. All our flavors are high-concentration flavors, and the common addition ratio is 5%-8%; you can also add according to your own or customer's taste. All flavors are slightly soluble in water, but more soluble in oil, especially PG (propylene glycol) or VG (vegetable glycerin).