Whole Flavors introduces Enhance, a new Natural Flavor Enhancer
Madison, WI August 17, 2004 Whole Flavors® has introduced its patented, first-of-a-kind Natural Flavor Enhancer for home and professional chefs.
Enhance contains no MSG, yet enhances the natural flavors of foods, including their richness, fattiness, juiciness and mouthfeel. The Japanese call this the “kokumi” effect—similar to the umami effect driven by MSG. In short, Enhance enhances flavors like MSG does--but without the health and consumer issues. And, unlike MSG, Enhance also works well in both savory foods and sweet food products like desserts and baked goods.
Enhance is based on natural flavor enhancement compounds derived from dairy milk that were “discovered” by dairy scientist Dr. Bob Lindsey at the University of Wisconsin. Technically, the product is naturally extracted dairy solids, maltodextrin and an anticaking agent. The base flavor enhancement molecule, derived from fresh Wisconsin dairy milk, contains no protein, carbohydrates, lactose or fat and is considered a natural flavor enhancer.
True to its name, Enhance works best as an enhancer: it is not a stand-alone flavor. For beef, poultry and other protein, simply shake on Enhance (1-2 teaspoons per pound) along with other seasonings just before cooking. You’ll notice it adds juiciness and perceived tenderness to beef, poultry, pork and seafood, and magnifies the richness of flavor. For baked goods, add approximately 1 teaspoon of Enhance per cup of flour for a richer, moister tasting final product. And Enhance really boosts the flavor and mouthfeel of sauces, soups and stews. It particularly enhances flavors of foods high in natural umami such as tomatoes, onions and cheese.
For more information on Enhance, visit our website at www.wholeflavors.com.
Chef2Chef News Desk