Amano introduces savory animal-free enzyme for plant protein products

08 Mar 2021 ---  Amano Enzyme has released its latest animal-free enzyme solution, designed to use in a wide variety of plant protein products to produce a savory, umami flavor, similar to monosodium glutamate (MSG), and kokumi “a sensation of richness and complexity.”

Speaking to FoodIngredientsFirst, Keita Okuda, technical services team lead at Amano Enzyme, explains the key drivers, consumer trends and market dynamics behind Umamizyme Pulse’s launch.

“As consumer interest in plant-based proteins continues to grow, our customers are striving to develop more plant-based meat alternatives to meet that demand,” he explains.

“Umamizyme Pulse fits well into this development effort because it enables manufacturers to produce plant-based proteins with a ‘savory’ flavor similar to meat. At the same time, it can help our customers produce a cleaner label, non-GMO product increasing desired by consumers.”

Umamizyme Pulse is a non-GMO enzyme formulation optimized to produce high glutamic acid and cysteine levels; and less bitter flavor in proteins, including pea, soy, almond and rice.

“It is comparable, or better than, traditional ingredients for producing a rich, savory flavor in proteins, providing customers with a vegan-friendly, clean label product. Umamizyme Pulse also works well in an acidic environment, allowing our customers to prevent contamination with less salt,” adds Okuda.

Umamizyme Pulse is optimized to produce high glutamic acid and cysteine levels and less bitter flavor in proteins like pea, soy, almond and rice.Overcoming challenges
The new enzyme can be used to produce umami and kokumi in a variety of foods, including soups, broths, snacks and meat substitutes.

It also helps overcome the flavor challenges that can be associated with plant proteins.

“Plant proteins tend to have a bland flavor profile. Umamizyme Pulse is designed to impart the flavor characteristics of real meat in plant proteins without the addition of other ingredients to the product label,” Okuda notes.

Umamizyme creates an overall increase in free amino acids – especially glutamine and cysteine, so our customers are able to create umami without the addition of MSG.”

“It’s generally recognized that Umami and Kokumi flavoring is critically important in meat substitute flavoring. Umamizyme Pulse leverages this and promotes these flavors directly,” says Okuda.

“As for applications, cysteine and glutamate are key flavoring components of many high protein foods, that when substituted with plant proteins, are typically lacking. Applications can be expanded to plant-based eggs, fish or any other savory application.”

Amano Enzymes is also working on several new enzymes and enzyme blends that favorably impact plant-based protein texture, color, viscosity and stability.

By Gaynor Selby

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