Effects in applications
In general, a Kingusto addition of just 0.1 – 0.2% results in significant effects in savoury applications like soups, sauces. etc.
Kingusto has the potential to:
- Enhance taste
- Reduce salt up to 50%
- Reduce sugar up to 25%
- Replace MSG/Yeast extracts
- Reduce both salt and sugar
- Mask bitter tastes
Addition of 0.15% Kingusto reduces 50% salt
Amount of salt without Kingusto
Amount of salt with 0.15% Kingusto
How Kingusto works
Kingusto introduces and enhances the umami flavour in your product. Umami is a pleasant savoury taste produced by glutamate and ribonucleotides which occur naturally in foods, including mushrooms. The ribonucleotides inosinate and guanylate do not activate the umami taste receptors in the mouth on their own, but they amplify the umami sensation caused by glutamate. Kingusto contains all those molecules, and that is why Kingusto is so powerful.
The addition of this amount of Kingusto to certain products can reduce the visualized amount of salt, sugar and MSG without affecting the taste.
Kingusto and Prochamp Ingredients
Kingusto is a product of Prochamp Ingredients, part of the quality-controlled food chain of the Peffer Group and has every aspect of mushroom production in-house, from composting and mushroom growing to canning and extraction. This guarantees constant high product quality and 100% traceability, the traceability of the ingredients of the mushroom substrate right up to the final Kingusto product – another unique aspect of Kingusto!