Amano Enzyme has introduced Umamizyme Pulse, a non-GMO enzyme designed for use in plant protein products and aiming to produce an umami flavour, similar to that provided by MSG, as well as a sensation of richness and complexity, known as kokumi.
“Umamizyme Pulse is an animal-free enzyme formulation optimized to produce high glutamic acid and cysteine levels; and less bitter flavour in proteins, including pea, soy, almond and rice,” said Keita Okuda, Technical Services Team Lead. “It is comparable, or better than, traditional ingredients for producing a rich, savoury flavour 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,” added Okuda.
The enzyme is designed to produce umami and kokumi in foods including soups, broths, snacks, and meat substitutes.
