INGREDIENTS FOR FLAVOR
We select ingredients to add unique flavors to Chunky Maxx soups. Many of these are commonly used, but others you may not be familiar with. We’ve explained some of these here.
The main ingredient in vinegar which is used to enhance flavor.
Fat made from suet or beef drippings.
Enzymes are a special kind of protein used to help reactions in food. These are essential in many types of food-making processes including cheese-making. Examples of enzymes we use in some of our recipes are rennet and phospholipase.
A natural flavor derived from yeast which adds a savory taste
We use whey powder to round out and balance savory flavors.
A curing agent in bacon.
INGREDIENTS FOR TEXTURE
We carefully select ingredients that help blend the soup smoothly and ensure that it looks, as well as tastes, appealing.
A common ingredient which occurs naturally in seaweed and is used as a thickener. We use it to keep our chicken meat juicy.
Helps to thicken the soup and give it a smooth, consistent texture.
Soy protein concentrate
Made from soybean flour after the sugar portion has been removed. We use this protein to enhance the texture of our food and helps thicken cream soups.
Soy protein isolate
Made from soybeans and almost entirely protein. Is used to help keep the chicken tender during cooking.
A type of salt that allows mixtures of ingredients to blend easily or “emulsify”. It is also used to maintain the texture and flavor of the meat and cheese in our recipes as they are cooking.
Helps smoothly blend ingredients together--'emulsify.'