As a food spice commonly used in our daily life, salty flavor is well known by many people. But is everyone's understanding of salty flavors really correct? Here is a brief explanation of the three major misunderstandings in people's understanding of salty flavors:

1. It is believed that salty food should not be added with salty food flavor or that adding salty food flavor is not good. The improvement of modern society's living standards and the acceleration of the pace of life have made people more and more fond of fast and convenient processed foods, and hope that the flavors of foods should be both delicious and rich and varied. These can only be achieved by adding food flavors. The prevalence of high blood pressure, hyperlipidemia, fatty liver, etc. makes people more and more want to eat some plant protein foods, such as soy products, and they want to have a delicious and lifelike fragrance. This can only be done by adding corresponding food flavors. Can be achieved. The fundamental difference between food flavor and other food additives lies in its existence and quality. Consumers can make accurate judgments during the process of eating.

2. It is believed that only developing countries add food flavors to processed foods, and processed foods in developed countries do not add or rarely add food flavors. The fact is that flavors are one of the signs of social prosperity. The more developed countries, the higher the per capita consumption of food flavors. The per capita consumption of food flavors in China is currently far lower than that of major developed countries in the world.

3. It is believed that all salty food flavors are synthetic. The production methods of savory food flavors have been discussed above. At present, most of the salty food flavors in my country are prepared by thermal reaction using amino acids and reducing sugars derived from animals and plants as the main raw materials.