Purity 98%: Crab Flavor Mushroom Extract with a purity of 98% is used in instant noodle seasoning, where it ensures enhanced umami intensity and consistent flavor delivery.

Solubility 95%: Crab Flavor Mushroom Extract with 95% solubility is used in soup base manufacturing, where it facilitates homogeneous dispersion and rapid dissolution.

Moisture Content ≤5%: Crab Flavor Mushroom Extract with moisture content ≤5% is used in dry snack coatings, where it prolongs shelf life and maintains quality.

Particle Size D50 80 µm: Crab Flavor Mushroom Extract with a particle size D50 of 80 µm is used in powdered bouillon production, where it ensures uniform blending and smooth texture.

Stability Temperature 120°C: Crab Flavor Mushroom Extract with a stability temperature of 120°C is used in ready-to-eat meal processing, where it retains flavor integrity during high-temperature cooking.

pH Value 6.0-7.0: Crab Flavor Mushroom Extract with pH value 6.0-7.0 is used in canned seafood formulations, where it maintains product compatibility and prevents spoilage.

Color (L* ≥ 45): Crab Flavor Mushroom Extract with a color L* value of 45 or higher is used in sauce manufacturing, where it provides appealing visual appearance and natural color enhancement.

Total Nitrogen ≥2.0%: Crab Flavor Mushroom Extract with a total nitrogen content of 2.0% or more is used in plant-based crab analogues, where it improves protein content and nutritional profile.

Ash Content ≤7%: Crab Flavor Mushroom Extract with ash content ≤7% is used in seasoning tablets, where it supports clean labeling and reduces inorganic residue.

Sodium Content ≤10%: Crab Flavor Mushroom Extract with sodium content ≤10% is used in low-sodium broth applications, where it enables sodium reduction without flavor compromise.