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UK firm Biocatalysts Ltd have launched a new microbial enzyme for the enhancement of umami flavours in cheese production.

Biocatalysts launch umami flavor enhancer for cheese applications CONTINUE TO SITE Or wait...6s Menu Home News Back to News Science Market Trends Business Policy Views Food Safety & Quality Promotional Features Sectors Back to Sectors Bakery Meat Beverage Confectionery Dairy Healthy foods Prepared foods Snacks Trends Back to Trends COVID-19 CBD and hemp Digitalisation Free-from Innovation and NPD Mergers and acquisitions Transparency and supply chain Start-ups and disruptors Organics GM food Diet and health Food waste Alternative proteins Sustainability Natural and clean label Reformulation Labelling Resources Back to Resources Carbohydrates and fibres (sugar, starches) Processing and Packaging Cereals and bakery preparations Chocolate and confectionery ingredients Cultures, enzymes, yeast Dairy-based ingredients Emulsifiers, stabilisers, hydrocolloids Fats & oils Flavours and colours Food labelling Fruit, vegetable, nut ingredients Health and nutritional ingredients Meat, fish and savoury ingredients Preservatives and acidulants Proteins Sweeteners (intense, bulk, polyols) Food safety Events Back to Events All Events All Events Shows & Conferences Editorial Webinars Online Events Resources Back to Resources Product innovations Technical Papers Product Brochures Videos & Audio Supplier Webinars Suppliers Podcast Sign up to our newsletters Sign in Register Sign out My account Sign in Register Sign out My account User Search Send News & Analysis on Food & Beverage Development - Europe US edition APAC edition LATAM edition Follow us on Facebook Follow us on Twitter Follow us on LinkedIn Sign in Register Sign out My account News Science Market Trends Business Policy Views Food Safety & Quality Promotional Features Site Archive December 2022 November 2022 All News Multimedia Videos Podcasts Photo Galleries Sectors Bakery Meat Beverage Confectionery Dairy Healthy foods Prepared foods Snacks Site Archive December 2022 November 2022 All News Multimedia Videos Podcasts Photo Galleries Trends COVID-19 CBD and hemp Digitalisation Free-from Innovation and NPD Mergers and acquisitions Transparency and supply chain Start-ups and disruptors Organics GM food Diet and health Food waste Alternative proteins Sustainability Natural and clean label Reformulation Labelling Site Archive December 2022 November 2022 All News Multimedia Videos Podcasts Photo Galleries Resources Carbohydrates and fibres (sugar, starches) Processing and Packaging Cereals and bakery preparations Chocolate and confectionery ingredients Cultures, enzymes, yeast Dairy-based ingredients Emulsifiers, stabilisers, hydrocolloids Fats & oils Flavours and colours Food labelling Fruit, vegetable, nut ingredients Health and nutritional ingredients Meat, fish and savoury ingredients Preservatives and acidulants Proteins Sweeteners (intense, bulk, polyols) Food safety Type of resources Product innovations Technical Papers Product Brochures Videos & Audio Supplier Webinars Suppliers Events All Events Shows & Conferences Editorial Webinars Online Events Events All Events Podcast Search Send Biocatalysts launch umami flavor enhancer for cheese applications By Nathan Gray 19-Apr-2012 - Last updated on 15-Mar-2017 at 09:27 GMT AddThis Sharing ButtonsShare to FacebookFacebookShare to TwitterTwitterShare to LinkedInLinkedIn Email to a friend Related tags: Enzyme, Glutamic acid, Amino acid UK firm Biocatalysts Ltd have launched a new microbial enzyme for the enhancement of umami flavours in cheese production. The flavor protease, known asFlavorpro Umami, is specifically designed for use in the manufacture of enzyme modified cheese (EMCs) where a strong, mature, savoury flavour is needed. The ingredient,releases a high amount of umami flavours from dairy proteins by breaking them down into products that contain higher level of glutamic acid, said the company.Speaking with FoodNavigator.com, Aelig Robin, a new product development scientist at Biocatalysts explained that the enzyme produced higher levels of glutamic acid – an amino acid that is known to give strong, savoury flavor noted that are found in fermented or aged food (known as umami flavor).Robin said the enzyme had been developed specifically to be efficient at producing the rich savoury flavours that aged products possess, noting that the enzyme works by breaking down dairy proteins in a specific way, which means they produce higher than normal levels of the umami flavour.The new product development specialist also told this publication that whilst the demand for flavor enhancement in EMCs had led the company to develop the new enzyme for the market, the development team are also looking at producing similar proteases for other applications.Salt reductionRobin added that in addition to being used to produce distinctively strong savoury flavours, the umami flavopru enhancer could potentially be used to produce reduced sodium cheeses. HE explained that because umami flavor notes heighten the overall flavor profile, it could help to increase the “apparent saltiness.”“An EMC cheese made to contain the protease could help to boost the savoury profile, meaning that you can cut out some of the salt in the product without affecting the taste,” he said.The Biocatalysts expert added that the enzyme can be used on its own or in combination with other dairy lipases., and that as it is microbial and non-animal derived it is suitable for use in Kosher, Halal and vegetarian products. 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