Onion Juice Concentrate Umami

NATURAL FLAVOR ENHANCEMENT

Onion Juice Concentrate Umami variant is our flagship flavor enhancement solution, delivering natural umami depth and savory complexity that enables reformulation breakthroughs across food categories. Specially processed to maximize naturally occurring glutamates and nucleotides, this concentrated liquid ingredient provides the flavor-building power of MSG or yeast extract while supporting clean label positioning. The workhorse of our product portfolio, OJC Umami solves multiple formulation challenges simultaneously: sodium reduction, sugar reduction, flavor enhancement, and clean label compliance, making it the go-to ingredient for product developers facing today's most demanding reformulation targets.

Product Characteristics
OJC Umami is produced through proprietary processing techniques that concentrate and develop the natural umami compounds present in onions. The result is a dark, viscous liquid with intense savory character, balanced sweetness, and complex flavor notes that enhance rather than overpower. Unlike single function flavor enhancers, OJC Umami adds multi-dimensional taste including umami depth, subtle sweetness, allium complexity, and flavor-building compounds that create synergistic effects with other ingredients in your formulation.

Key Functional Benefits
Natural Flavor Enhancement: Amplifies existing flavors while adding savory depth and complexity
Sodium Reduction Enabler: Maintains taste satisfaction at 10 to 30% lower sodium levels
Sugar Reduction Support: Natural sweetness and complexity compensate for reduced sugar
MSG and Yeast Extract Replacement: Clean label alternative to traditional enhancers
Multi-Functional: One ingredient solves multiple reformulation challenges
Cost Optimization: Often reduces dependency on expensive spices and flavor systems
Clean Label: "Onion juice concentrate" declaration, no E numbers, consumer friendly

Applications Across Categories
Sauces and Condiments: BBQ sauces, ketchup, marinades, salad dressings, pizza sauces
Soups and Broths: Instant soups, liquid broths, soup bases, bouillon cubes
Meat and Poultry: Meatballs, sausages, burger patties, marinades, injection brines
Seasonings and Blends: Spice rubs, seasoning mixes, flavor bases, dry soup mixes (via powder form)
Ready Meals: Prepared entrées, frozen dinners, meal kits, convenience foods
Snack Foods: Savory snacks, crackers, extruded products, coated nuts
Plant-Based Products: Meat alternatives, hybrid products, plant forward formulations

Technical Specifications
OJC Umami is standardized for consistent brix, flavor intensity, and color across production batches. Available in multiple concentration levels to suit different applications and dosage requirements. Meets international food safety standards with full traceability from field to finished ingredient. Compatible with standard liquid handling equipment and stable under typical food processing conditions including pasteurization and moderate heat applications.

Proven Reformulation Results
BBQ Sauces: 30% sodium reduction plus 30% sugar reduction at 6 to 7% inclusion
Chicken Meatballs: 10% sodium reduction plus 14% spice reduction at 2.2% inclusion
Pizza Sauces: 10% sodium plus 7% sugar plus 14% spice reduction at 1.5% inclusion
Multiple Categories: Consistent performance enabling simultaneous multi target reformulation

Advantages vs. Alternatives
vs. MSG: Natural ingredient, adds complexity not just intensity, clean label friendly, no consumer backlash
vs. Yeast Extract: Distinct flavor profile, allergen free, more recognizable ingredient, better label perception
vs. Hydrolyzed Proteins: Clean label, no chemical processing, consumer positive perception
vs. Fresh or Dehydrated Onion: Concentrated impact at low dosage, consistent batch to batch, no prep required

The Umami Mechanism
OJC Umami works through naturally occurring glutamates and nucleotides that trigger umami taste receptors, creating savory satisfaction and flavor fullness. But unlike isolated umami compounds, it delivers these actives within a complex food matrix containing hundreds of flavor supporting molecules. This creates enhancement that feels natural because it is natural. Onions have evolved over millennia to deliver exactly the flavor building compounds that make food taste satisfying and complete.

Formulation Guidance
Typical inclusion rates range from 1.5 to 7% depending on application and reformulation targets. Start at 2 to 3% for initial trials and adjust based on specific goals. Higher inclusions (5 to 7%) support aggressive sodium and sugar reduction in sauces and condiments. Lower inclusions (1.5 to 2.5%) provide enhancement in meat products and ready meals. Our applications team provides detailed dosage modeling based on your baseline formulation and target nutritional profile.

Storage and Handling
Store in cool, dry conditions. Once opened, reseal containers and refrigerate to maintain optimal quality. Product is stable at ambient temperatures during production processes but benefits from cool storage between uses. Compatible with stainless steel processing equipment; avoid prolonged contact with reactive metals. Standard food grade liquid handling protocols apply.

Global Availability
OJC Umami is available globally through our distribution network, with regulatory compliance documentation supporting use in major markets including North America, Europe, Asia Pacific, Latin America, and Middle East. Organic and non GMO certified versions available upon request for customers requiring specific certifications.

Technical Support
Our applications team provides comprehensive reformulation support including baseline analysis, target setting, formulation optimization, stability testing guidance, sensory evaluation, and scale up assistance. We partner with customers from initial concept through commercial production to ensure successful integration and optimal results. Sample quantities available for evaluation and development trials.