Soybean Paste Powder for Instant Noodle Seasoning and Sauce Bases – SP-H09
Soybean Paste Powder SP-H09 for instant noodle seasonings, soup bases, sauce packets, compound seasoning powders, and OEM fermented savory blends. Powder format with rich bean paste aroma, mellow sauce fragrance, 0.5-5% suggested dosage, 18-month shelf life, and COA / Halal documentation available for buyer review.
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Soybean Paste Powder for Instant Noodle Seasoning – SP-H09
Soybean paste powder for instant noodle seasoning is useful when a formula needs a clear fermented soybean sauce note, but the production line needs a dry ingredient instead of a wet paste. SP-H09 uses yellow bean paste as the main flavor base and fits instant noodle seasonings, soup bases, compound seasoning powders, sauce bases, flavor seasonings, foodservice blends, and convenient kitchen seasonings.
The flavor direction is rich, mellow, and sauce-forward, with a reddish-brown powder appearance and a fermented soybean paste aroma. It is useful when a formula needs umami depth, bean paste character, and a stronger sauce fragrance without handling traditional wet paste in every production step.
Compared with liquid or paste-style seasonings, Soybean Paste Powder is easier to weigh, blend, pack, store, and transport. It is a practical option for dry seasoning sachets, instant food powder bases, soup powder systems, snack seasoning blends, and OEM fermented savory seasoning projects.
Product Specifications
Soybean Paste Powder SP-H09 is supplied for sample evaluation, industrial formulation, and bulk procurement. The powder format works well in dry blending, sachet filling, soup base preparation, sauce seasoning systems, and OEM fermented savory product development.
| Parameter | Specification | B2B Application Value |
|---|---|---|
| Product Name | Soybean Paste Powder | Fermented soybean seasoning powder for instant noodle seasonings, soup bases, sauce packets, and compound seasonings. |
| Model | SP-H09 | Model code for inquiry, sampling, quotation, and order confirmation. |
| Main Flavor Direction | Yellow bean paste flavor | Provides rich bean paste aroma, mellow taste, and strong fermented sauce fragrance. |
| Main Raw Materials | Soybean paste, fermented black beans, maltodextrin, HVP liquid, refined salt, caramel color, disodium 5′-ribonucleotide | Builds fermented soybean paste aroma, sauce color, umami depth, and dry powder handling performance. |
| Physical State | Powder | Convenient for dry blending, instant seasoning sachets, compound seasoning powders, and bulk ingredient handling. |
| Appearance | Reddish-brown powder | Suitable for darker sauce-style seasoning systems and fermented savory powder applications. |
| Main Process | Blending, sterilization, spray drying, sieving, magnetic separation, packaging, metal detection | Used for powder consistency, dry handling, and industrial seasoning production review. |
| Moisture | ≤8.00 g/100g | Helps maintain powder flowability and storage stability under recommended conditions. |
| Amino Nitrogen | ≥0.40 g/100g | Useful indicator for fermented umami contribution in savory seasoning formulas. |
| Sodium Chloride | ≤45.00 g/100g | Helps buyers calculate salt contribution in instant noodle, soup base, and sauce seasoning formulas. |
| Total Acid | Reference value around 3.08 g/100g as lactic acid | Helps buyers review fermented sauce balance in finished seasoning systems. |
| Reference Standard | Q/HKSP 0002S | Reference standard for specification review, sample evaluation, and buyer documentation. |
| Certifications | ISO22000, ISO9001, Halal, HACCP | Certification documents can be provided for buyer review according to the selected batch and destination-market requirements. |
Fermented Soybean Flavor for Instant Foods and Sauce Bases
Soybean Paste Powder works well when a formula needs a fermented soybean sauce profile without relying only on liquid paste handling. In practical trials, buyers usually check four things first: sauce aroma, salt contribution, color impact, and whether the powder blends evenly into the target seasoning base.
Suggested Application Directions
- Instant noodle seasonings: adds fermented soybean paste aroma, sauce color, and umami body to seasoning sachets.
- Soup bases: adds mellow fermented flavor and savory depth to dry soup blends.
- Compound seasoning powders: can be combined with spices, yeast extract, HVP, and sauce powders for customized flavor systems.
- Sauce packets and condiments: helps develop a soybean paste flavor direction in convenient dry or semi-dry seasoning projects.
- Foodservice and ready meals: suitable for catering seasonings, meal components, and convenient kitchen seasoning blends.
Recommended dosage is 0.5-5%, adjustable according to product characteristics, target flavor intensity, salt balance, color target, and finished product format. Sample testing is recommended before bulk production.
Spray-Dried Powder Format for Industrial Seasoning Systems
SP-H09 is made from soybean paste as the main raw material through blending, sterilization, spray drying, sieving, magnetic separation, finished product packaging, metal detection, and storage. The purpose is to keep a fermented soybean paste flavor direction while making the ingredient easier to use in dry seasoning production.
The powder can be blended with seasoning powders, HVP, yeast extract, spice blends, sauce powders, salt systems, and customized savory bases. Buyers can start with sample trials, adjust dosage, review salt and color contribution, and then confirm the final formula before bulk purchasing.
Quality and Documentation Support
- COA can be prepared according to the selected batch and buyer requirements.
- Specification review can cover moisture, amino nitrogen, sodium chloride, total acid, color, appearance, microbial indicators, and heavy metal test items.
- ISO22000, ISO9001, Halal, and HACCP documents 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 Soybean Paste Seasoning Development
Qianxuan can work with buyers on customized soybean paste seasoning powders for instant noodles, soup bases, hot pot seasonings, sauce packets, snack seasonings, foodservice blends, and private-label convenience seasonings. If the first sample is too salty, too dark, too light, or not fermented enough, the project can be adjusted around sauce aroma, umami depth, salt contribution, color, powder handling, packaging, and documentation requirements.
Customization Can Cover
- Fermented soybean paste aroma, mellow savory depth, and sauce-style flavor balance.
- Compatibility with instant noodle sachets, soup powders, sauce bases, and compound seasoning powders.
- Powder flowability, dispersibility, blending compatibility, and dosage adjustment in dry seasoning systems.
- Sample packaging, bulk packaging, private-label requirements, and export documentation.
Packaging, Storage, MOQ, and Samples
Soybean Paste Powder is available for sample evaluation and bulk procurement. Packaging can be discussed according to buyer requirements, handling conditions, sample stage, 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 Net Content | 20 kg |
| 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 Soybean Paste Powder?
- Fermented seasoning application focus: suitable for instant noodle seasonings, soup bases, sauce packets, compound seasonings, foodservice blends, and ready-meal seasoning systems.
- Powder handling convenience: easier to weigh, blend, pack, store, and transport than traditional wet paste ingredients.
- 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 sauce aroma, salt balance, color, umami depth, 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 and brewed powder range, fermented paste powder series, and related published products before selecting the final SKU.
- Fermented & Brewed Powders – main product category for brewed soy sauce powder, vinegar powder, and fermented paste powders.
- 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 Soybean Paste Powder used for?
Soybean paste powder for instant noodle seasoning is also used in compound seasoning powders, flavor seasonings, soup bases, sauce packets, foodservice blends, ready-meal seasonings, snack seasoning systems, and convenient kitchen seasonings.
What flavor profile does SP-H09 provide?
SP-H09 provides a yellow bean paste flavor direction with rich bean paste aroma, mellow taste, strong sauce fragrance, and fermented soybean savory depth.
What is the recommended dosage?
The recommended dosage is 0.5-5%, adjustable according to product characteristics, target flavor intensity, salt balance, color target, processing method, and finished product format.
What are the key technical indicators?
Key indicators include moisture ≤8.00 g/100g, amino nitrogen ≥0.40 g/100g, sodium chloride ≤45.00 g/100g, total acid reference value around 3.08 g/100g as lactic acid, reddish-brown powder appearance, and fermented soybean sauce flavor.
Does SP-H09 contain soy allergen information?
Yes. The raw material information includes soybean paste, fermented black beans, and HVP liquid, which are associated with soybeans and soy products. Buyers should review labeling, allergen, and destination-market requirements before final use.
Can COA, Halal and ISO 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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