After conducting exhaustive taste tests of 100 tomato varieties and sequencing the genomes of nearly 400 varieties, researchers have found the 13 volatile compounds that give a tomato its inherent flavour.
The truth about tomato flavor is a little more complex. Low-acid flavor is caused by higher levels of sugars than acids. Read on for more. One of life’s simple pleasures is a juicy bite of ripe homegrown tomato, with sweet and tart flavors blending magically on the tongue.
Whey Protein Concentrate
Saputo Whey Protein
Xanthan Gum Deosen
White Dehydrated Potato Powder
Spice Oleoresin Blend
Paprika Flavour
Navyug Food Grade Sodium Benzoate
Maize Starch (Ridhi Sidhi)
Ketchup Mix (93510)
Guar Gum Ghoda Powder
EDTA Powder
Dehydrated Onion Powder
Capsicum Oleoresin 2.5% WS
Sampoorna Stabilizer (Denisco)
Ice Cream Sticks
GMS Flakes
Gelatin Granules
Corboxy Methyl Cellulose (CMC)
Strawberry Crush
Sorbic Acid
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