Frequently Asked Questions
BOOSTRACT is a flavor technology based on the Japanese concept of Kokumi which means “Rich – Taste”. BOOSTRACT is developed by enzymolysis and reacted in Maillard Flavor development systems.
The technology imparts the benefits of kokumi to a flavor or a finished product. Those benefits include increased perception of richness/lusciousness, modified perception of pH, acidity, flavor strength and increased linger of flavor impact.
BOOSTRACT is available in a liquid form, powder form and sometimes in a paste form.
Most products can exhibit flavor improvement and increased perception of richness by use of BOOSTRACT. It works well where some flavor impact exists but needs an increase to achieve positive results.
The technology imparts the benefits of kokumi to a flavor or a finished product. Those benefits include increased perception of richness/lusciousness, modified perception of pH, acidity, flavor strength and increased linger of flavor impact.
Yes, please contact your sales rep for a list or Contact US
BOOSTRACT would be labeled as a Natural Flavor; it is advised to consult with your regulatory department or consultant for final review and approval.
Yes, due to the nature of how the product is manufactured, it is heat-stable.
It has been shown to mask astringency and bitterness in various formulations.
Various BOOSTRACT technologies can be perceived as providing sweetness.
It can replace some of the fat from a sensory perspective by adding richness and mouthfeel.
Yes, it will enhance creaminess, buttery, fatty, indulgence in sweet brown flavors. In other flavors, it can help with the characteristic flavor linger.
