Red Fermented Bean Curd Powder for Sauce Packets – FRP-H13
Red Fermented Bean Curd Powder FRP-H13 for sauce packets, hot pot bases, instant foods, rice noodle seasoning packets, and OEM fermented savory blends.
This spray-dried fermented tofu seasoning powder provides fermented umami, sauce-style complexity, dark reddish-brown color, and a slightly sweet savory profile for industrial dry seasoning systems.
Suggested dosage is 0.5-5%, adjustable by formula and application. COA, certification documents, and custom packaging support are available by project and batch.
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Red Fermented Bean Curd Powder for Sauce Packets – FRP-H13
Red fermented bean curd powder for sauce packets is the main positioning for FRP-H13. It is a spray-dried fermented tofu seasoning powder used in hot pot bases, instant food seasoning sachets, rice noodle seasoning, catering blends, and other savory dry-mix applications.
FRP-H13 has the dark reddish-brown color and fermented aroma expected from red fermented bean curd. Its flavor is savory, slightly sweet, and sauce-like, with a fermented bean curd note that works well in formulas where ordinary saltiness is not enough.
The formula uses fermented bean curd paste with sweet bean sauce, fermented black beans, maltodextrin, refined salt, MSG, L-Alanine, and Monascus Red. For buyers who want the red fermented bean curd profile in a dry format, FRP-H13 is the current model to use for new sample evaluation and quotation discussions.
Compared with paste-style fermented condiments, this powder is easier to weigh, blend, pack, and ship. It can be used in dry seasoning blends, sauce powder bases, soup bases, and OEM seasoning projects where a fermented tofu character is needed.
Product Specifications
FRP-H13 is supplied for sample testing, pilot production, and bulk purchasing. The main technical items below help buyers check whether the product fits a target sauce packet, hot pot base, or instant food seasoning formula.
| Parameter | Specification | Buyer Note |
|---|---|---|
| Product Name | Red Fermented Bean Curd Powder | Fermented tofu seasoning powder for sauce packets, hot pot bases, instant foods, and savory dry blends. |
| Model | FRP-H13 | Use this code for inquiry, sampling, quotation, and order confirmation. |
| Main Flavor Direction | Red fermented bean curd flavor | Adds a recognizable fermented tofu-style savory note. |
| Main Raw Materials | Fermented bean curd paste, sweet bean sauce, fermented black beans, maltodextrin, refined salt, MSG, L-Alanine, Monascus Red | Gives the powder its fermented, savory, slightly sweet, and sauce-style profile. |
| Colorant / Label Review | Monascus Red | Use and labeling should be reviewed according to destination-market requirements. Buyers may also check the Codex GSFA food additive database together with local regulations. |
| Physical State | Powder | Suitable for dry blending, sachets, sauce powder bases, and bulk ingredient handling. |
| Appearance | Dark reddish-brown powder | Fits red fermented flavor systems and dark sauce-style seasonings. |
| Main Process | Blending, microencapsulation, sterilization, spray drying, sieving, magnetic separation, metal detection | Powder processing route for industrial seasoning production. |
| Moisture | ≤8.00 g/100g | Relevant for powder handling and storage review. |
| Total Nitrogen | ≥1.5 g/100g | Useful when comparing fermented savory strength across models. |
| Amino Nitrogen | ≥0.60 g/100g | One indicator of fermented umami contribution. |
| Sodium Chloride | ≤45.0 g/100g | Helps buyers calculate salt contribution in the final formula. |
| pH | 5% aqueous solution, reference value around 5.03 | Useful for sauce base and seasoning system review. |
| Certifications | ISO22000, ISO9001, Halal, HACCP | Documents can be prepared according to buyer and destination-market requirements. |
Where FRP-H13 Fits Best
FRP-H13 is most useful when a formula needs the taste of red fermented bean curd, but the production line needs a dry powder. It gives hot pot bases, sauce packets, instant soup powders, and rice noodle seasoning sachets a fermented tofu note without adding a wet paste.
Suggested Application Directions
- Hot pot bases: for red fermented bean curd aroma, deeper savory taste, and sauce-style body.
- Sauce packets: for dry or semi-dry seasoning sachets used in instant food and convenient meal systems.
- Instant soup bases: for fermented savory depth in soup powder blends.
- Rice noodle seasoning packets: for formulas that need a fermented bean curd note with a reddish-brown color direction.
- Catering seasonings: for foodservice dry blends, prepared sauce powders, and compound seasoning bases.
The suggested dosage is 0.5-5%. The final level should be checked through sample testing because salt level, target color, soup base strength, and the rest of the seasoning formula can change the best dosage.
Spray-Dried Powder Format
FRP-H13 is made through raw material acceptance, batching, sterilization, spray drying, sieving, magnetic separation, finished product packaging, metal detection, and warehousing. The process turns fermented bean curd paste and supporting savory ingredients into a powder that can be handled like other dry seasoning materials.
In production, the powder can be blended with spice powders, HVP, yeast extract, sauce powders, starch carriers, or other seasoning bases. Buyers can test it in small batches first, then adjust dosage, salt balance, color, and packaging after the target flavor is confirmed.
Quality and Documentation Support
- COA support is available by selected batch.
- Specification review can cover moisture, total nitrogen, amino nitrogen, sodium chloride, pH, microbiological items, and heavy metal test items.
- Certification documents can be prepared according to inquiry and destination-market requirements.
- Ingredient and labeling review should include Monascus Red and any destination-market rules that apply to the final product.
OEM and Custom Fermented Seasoning Development
For OEM projects, buyers can start with FRP-H13 as the red fermented bean curd base and then adjust the finished seasoning around the target market and application. The usual discussion points are flavor strength, salt level, color direction, carrier system, packaging, and document requirements.
Customization Can Cover
- Red fermented bean curd intensity and sauce-style fermented notes.
- Balance between fermented bean curd, sweet bean sauce, fermented black bean, salt, and umami ingredients.
- Powder flowability, dispersibility, and blending compatibility in dry seasoning systems.
- Sample packaging, bulk packaging, private-label requirements, and export documents.
Packaging, Storage, MOQ, and Samples
FRP-H13 is available for sample evaluation and bulk procurement. Packaging can be discussed according to sample size, order volume, handling conditions, and destination-market logistics.
| Reference Standard | Q/HKSP 0002S |
| Sample Quantity | 1 kg |
| MOQ | 1 MT |
| Reference Packaging | 100 g aluminum foil bag, 1 kg aluminum foil bag, 10 kg carton, 20 kg carton, 25 kg fiber drum |
| Bulk Packaging | 1 x 20 kg per bag, with colorless PE inner bag and brown paper-plastic composite outer bag |
| Custom Packaging | Available upon request |
| Storage | Store in a cool, dry place at room temperature; keep sealed after opening |
| Shelf Life | 18 months under recommended storage conditions |
FRP-H13 and Related Fermented Bean Curd Powder Options
FRP-H13 is the current red fermented bean curd powder model for new sauce packet, instant food, hot pot, rice noodle, and catering seasoning inquiries. Older FRP-A and FRP-B pages remain online as historical references, but they are not used here as active recommendation links because availability has changed.
- Fermented Paste Powder Series – range overview for fermented bean curd, douchi, miso, doubanjiang, sweet paste, and sauce powder options.
- Fermented Paste Powders Guide – application guide for sauces, seasonings, hot pot bases, and OEM savory manufacturing.
- Japanese Miso Powder MS-A – related fermented soybean umami powder for soup bases and savory food applications.
- Garlic Chili Sauce Powder SP-D – related fermented garlic chili seasoning powder for spicy sauce and snack seasoning systems.
Why Buyers Use Qianxuan for FRP-H13
- Clear fermented flavor direction: FRP-H13 is focused on red fermented bean curd flavor for sauce packets, hot pot bases, instant foods, and catering seasonings.
- Powder format: easier to weigh, blend, pack, and transport than wet fermented bean curd paste.
- Batch documents: COA, specification, and certification documents can be prepared for buyer review.
- OEM discussion: flavor intensity, salt balance, color direction, carrier system, packaging, and documents can be discussed by project.
- Export support: sample, quotation, packaging, and document preparation can be coordinated for B2B buyers.
FAQ
What is Red Fermented Bean Curd Powder used for?
FRP-H13 is used in sauce packets, hot pot bases, instant food seasoning sachets, instant soup bases, rice noodle seasoning packets, catering seasonings, and OEM fermented savory blends.
What flavor profile does FRP-H13 provide?
FRP-H13 gives a red fermented bean curd flavor with fermented umami, sauce-style depth, a dark reddish-brown color direction, and a slightly sweet savory profile.
What is the recommended dosage?
The suggested dosage is 0.5-5%. The final use level should be confirmed through sample testing because each sauce packet, soup base, or seasoning formula may need a different balance.
What are the key technical indicators?
Key indicators include moisture ≤8.00 g/100g, total nitrogen ≥1.5 g/100g, amino nitrogen ≥0.60 g/100g, sodium chloride ≤45.0 g/100g, dark reddish-brown color, powder appearance, and pH around 5.03 in 5% aqueous solution.
Can the formula or packaging be customized?
Yes. OEM discussion can cover fermented flavor strength, salt balance, color direction, carrier system, sample packaging, bulk packaging, and export documentation.
Can COA and certification documents be provided?
COA, specifications, certification documents, packaging information, and export documents can be prepared according to selected batch, buyer inquiry, and destination-market requirements.
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