Baisfu Biotech has launched Allyl isothiocyanate, injecting a new force of spicy and fresh aroma into food flavorings
Shaanxi Baisfu Bioengineering Co., LTD., relying on its cutting-edge R&D capabilities in the field of food flavorings, officially released the featured product Allyl isothiocyanate. This raw material with strong flavor expressiveness, with its unique spicy and fresh aroma characteristics, has brought new possibilities for flavor innovation to the global food industry, attracting high attention from the market.
As a leading enterprise in the industry that has passed multiple authoritative certifications such as GPM, ISO9001, and ISO14001 in China, Shaanxi Baisfu Bioengineering Co., Ltd. has always taken technological innovation as its core driving force. Relying on a professional R&D team and imported high-end experimental equipment, it has been deeply engaged in the field of flavors and fragrances. The launch of Allyl isothiocyanate this time is not only the company's precise response to the market demand for food flavors, but also demonstrates its profound strength in the research and development of characteristic spices.
Allyl isothiocyanate is a pungent flavor substance that naturally exists in mustard and horseradish, with the molecular formula C₄H₅NS. Its unique chemical structure endows it with a distinctive spicy and stimulating sensation as well as a fresh and fragrant aroma. When used in small amounts, it can bring a mild spicy layering and stimulate the vitality of the taste buds. When added in moderation, it can release the rich flavors of mustard and horseradish, endowing the food with a strong taste impact and memorable points. In addition, this raw material has good stability and can maintain flavor intensity under different processing techniques, making it suitable for a wide range of food scenarios.
In practical applications, Allyl isothiocyanate demonstrates extremely strong adaptability and innovation:
In the field of condiments: Adding Allyl isothiocyanate to mustard sauce, salad dressing and barbecue sauce can significantly enhance the spiciness and richness of the products and restore the flavor of natural spicy ingredients. When used in traditional condiments such as soy sauce and vinegar, it can endow them with unique fresh and fragrant layers and enhance the penetration of taste.
Convenience foods and fast food: Incorporating Allyl isothiocyanate into instant noodle seasoning packets and ready-to-eat hot pot bases can quickly awaken consumers' taste buds and bring a "freshly made" spicy experience. When paired with meat and seafood flavors, it can further enhance the freshness and aroma, and improve the overall flavor expressiveness of the product.
Snack foods and specialty foods: The use of Allyl isothiocyanate in spicy potato chips, spicy nuts or pickled side dishes can not only highlight the spicy characteristics of the products, but also balance the greasiness and create a unique taste contrast. In innovative categories such as cheese and soy products, their unique flavors can also help products create differentiated selling points.
The launch of Allyl isothiocyanate is another solution we provide for flavor innovation in the food industry. The person in charge of Shaanxi Baisfu Bioengineering Co., Ltd. stated, "We are committed to helping enterprises break through the problem of flavor homogenization through natural and efficient spice raw materials, and meeting consumers' pursuit of personalized taste experiences." In the future, the company will continue to focus on research and development and launch more high-quality innovative products.
Post time:2025-04-25