Fermented Tofu Powder for Sauce Packets – FRP-H14
Fermented Tofu Powder FRP-H14 for sauce packets, hot pot bases, soup seasonings, convenience food sachets, and OEM fermented savory blends. Powder format with fermented bean curd aroma, 0.5-5% suggested dosage, 18-month shelf life, and COA / ISO22000 / Halal documentation available for buyer review.
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Fermented Tofu Powder for Sauce Packets – FRP-H14
Fermented tofu powder for sauce packets is useful when a formula needs the familiar fermented bean curd character, but the production line needs a dry ingredient instead of a paste. FRP-H14 is made with fermented bean curd paste and supporting savory ingredients, then processed into a powder for seasoning sachets, hot pot bases, soup bases, catering blends, and convenient household seasonings.
The flavor is not a plain salty base. It has a fermented bean curd aroma, a smooth savory body, light sweetness, and a Cantonese-style fermented condiment note. In sample testing, buyers usually evaluate it for aroma lift, umami depth, and whether the powder blends cleanly into the target seasoning system.
Compared with paste-style fermented condiments, Fermented Tofu Powder is easier to weigh, blend, pack, store, and transport. It is a practical option for product developers working on sauce packets, instant foods, soup bases, dry seasoning sachets, catering blends, and OEM fermented savory formulations.
Product Specifications
Fermented Tofu Powder FRP-H14 is supplied for industrial formulation, sample evaluation, and bulk procurement. The powder format fits dry blending, seasoning sachet preparation, sauce base development, and routine B2B ingredient handling.
| Parameter | Specification | B2B Application Value |
|---|---|---|
| Product Name | Fermented Tofu Powder | Fermented bean curd seasoning powder for sauce packets, hot pot bases, soups, and convenience seasonings. |
| Model | FRP-H14 | Model code for inquiry, sampling, quotation, and order confirmation. |
| Main Flavor Direction | White fermented bean curd flavor | Provides Cantonese-style fermented bean curd aroma with a smooth, slightly sweet savory profile. |
| Main Raw Materials | Fermented bean curd paste, maltodextrin, refined salt, white granulated sugar, yeast extract, MSG, silicon dioxide, edible essence, disodium 5′-ribonucleotide | Builds fermented tofu aroma, umami depth, light sweetness, and dry-blend handling performance. |
| Physical State | Powder | Convenient for dry blending, seasoning sachets, sauce powder bases, and bulk ingredient handling. |
| Appearance | Dark reddish-brown powder | Suitable for fermented seasoning systems where a darker sauce-style powder color is acceptable. |
| Main Process | Batching, mixing, sieving, magnetic separation, packaging, metal detection | Used for powder uniformity, foreign matter control, and industrial-scale handling. |
| Moisture | ≤8.00 g/100g | Helps maintain powder flowability and storage stability. |
| Total Nitrogen | ≥1.5 g/100g | Useful indicator for fermented savory intensity and formulation comparison. |
| Amino Nitrogen | ≥0.60 g/100g | Helps buyers compare umami contribution in fermented seasoning systems. |
| Sodium Chloride | ≤45.0 g/100g | Helps buyers calculate salt contribution in finished seasoning formulas. |
| pH | 5% aqueous solution, reference value around 5.60 | Useful for sauce base and seasoning system review. |
| Reference Standard | GB 31644 | Reference standard for fermented bean curd-related product evaluation. |
| Certifications | ISO22000, ISO9001, Halal, HACCP | Certification documents can be provided for buyer review according to the selected batch and destination-market requirements. |
Fermented Tofu Flavor for Sauce Packets and Convenience Seasonings
Fermented Tofu Powder is suitable for manufacturers that need fermented bean curd aroma in a powder seasoning format. It works best in projects where the buyer wants a clear fermented note, but still needs easy weighing, dry blending, and consistent sachet filling.
Suggested Application Directions
- Sauce packets: adds fermented tofu aroma and umami depth to instant food seasoning sachets.
- Hot pot bases: adds fermented savory notes and a smoother sauce-style flavor.
- Soup bases: improves aroma, mouthfeel, and fermented seasoning continuity in dry soup blends.
- Catering seasonings: suitable for foodservice dry blends and convenient household seasoning formats.
- Snack and ready-meal systems: can be tested in seasoning blends where a fermented bean curd flavor direction is desired.
Recommended dosage is 0.5-5%, adjustable according to product characteristics, target flavor intensity, salt balance, and finished product format. Sample testing is recommended before bulk production.
Powder Format for Industrial Seasoning Systems
FRP-H14 is processed through raw material acceptance, batching, mixing, sieving, magnetic separation, finished product packaging, metal detection, and warehousing. The goal is simple: keep the fermented bean curd character while making the ingredient easier to handle in dry seasoning production.
The powder can be blended with seasoning powders, yeast extract, HVP, sauce powders, starch carriers, spice blends, or customized savory bases. Buyers can start with small sample trials, adjust dosage, and then confirm the final balance before bulk purchasing.
Quality and Documentation Support
- COA support available according to selected batch and buyer requirements.
- Specification review can cover moisture, total nitrogen, amino nitrogen, sodium chloride, pH, microbial indicators, and heavy metal test items.
- ISO22000, ISO9001, Halal, and HACCP documentation can be provided for buyer and destination-market review. For general reference, buyers can also review the official ISO 22000 food safety management systems page.
- Allergen information should be reviewed because the raw material list includes soybeans and soy products.
OEM and Custom Fermented Seasoning Development
Qianxuan can work with buyers on customized fermented seasoning powders for sauce packets, hot pot bases, soup bases, catering blends, and private-label convenience seasonings. If the first sample is too strong, too light, too salty, or not smooth enough in the finished formula, the project can be adjusted around fermented tofu intensity, salt balance, sweetness, umami depth, powder handling, packaging, and documentation requirements.
Customization Can Cover
- Fermented tofu aroma, smooth savory depth, and slightly sweet flavor balance.
- Compatibility with sauce packets, instant food sachets, soup powders, and catering seasonings.
- Powder flowability, dispersibility, and blending compatibility in dry seasoning systems.
- Sample packaging, bulk packaging, private-label requirements, and export documentation.
Packaging, Storage, MOQ, and Samples
Fermented Tofu Powder is available for sample evaluation and bulk procurement. Packaging can be discussed according to buyer requirements, handling conditions, and destination-market logistics.
| Reference Standard | GB 31644 |
| 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 | 20 kg, 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 |
Why Choose Qianxuan for Fermented Tofu Powder?
- Fermented seasoning application focus: suitable for sauce packets, hot pot bases, soup bases, catering blends, and convenience seasoning systems.
- Powder handling convenience: easier to weigh, blend, pack, and transport than paste-style fermented condiments.
- Specification review: COA and specification items can be checked before sample approval and bulk purchasing.
- Certification documentation: ISO22000, ISO9001, Halal, and HACCP documents can be prepared for buyer review when required.
- OEM flexibility: custom flavor intensity, salt balance, sweetness, packaging, and documentation needs can be discussed by project.
- Export-oriented service: sample, quotation, packaging, certification, and document preparation can be coordinated with B2B buyers before ordering.
Related Fermented Paste Powder Options
Buyers comparing fermented seasoning powders can also review the broader fermented paste powder range and related published products before selecting the final SKU.
- Fermented Paste Powder Series – product range for bean paste, doubanjiang, douchi, miso, sweet paste, garlic chili sauce, and fermented bean curd powder options.
- Fermented Paste Powders Guide – application guide for sauces, seasonings, hot pot bases, and OEM savory manufacturing.
- Japanese Miso Powder MS-A – fermented soybean umami powder for soup bases and savory food applications.
- Garlic Chili Sauce Powder SP-D – fermented garlic chili seasoning powder for spicy sauce and snack seasoning systems.
FAQ
What is Fermented Tofu Powder used for?
Fermented Tofu Powder is used in sauce packets, convenience food seasoning sachets, hot pot bases, soup bases, catering seasonings, household-style seasonings, and OEM fermented savory blends.
What flavor profile does FRP-H14 provide?
FRP-H14 provides a fermented bean curd flavor direction with Cantonese-style aroma, smooth texture impression, light sweetness, and fermented umami depth.
What is the recommended dosage?
The recommended dosage is 0.5-5%, adjustable according to product characteristics, target flavor intensity, salt balance, processing method, and finished product format.
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, powder appearance, and pH reference value around 5.60 in 5% aqueous solution.
Does FRP-H14 contain soy allergen information?
Yes. The raw material information includes fermented bean curd paste with soybeans and soy products. Buyers should review labeling, allergen, and destination-market requirements before final use.
Can COA and certification documents be provided?
Yes. COA, product specifications, ISO22000, ISO9001, Halal, HACCP documents, packaging information, and export documents can be prepared according to the selected batch, buyer inquiry, and destination-market requirements.
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