Amano Enzyme has launched Umamizyme™ Pulse, a non-GMO enzyme designed for use in a variety of plant protein products to produce a pleasant, savory (umami) flavor, similar to that provided by monosodium glutamate (MSG), as well as a sensation of richness and complexity (kokumi).

“Umamizyme Pulse is an animal-free enzyme formulation optimized to produce high glutamic acid and cysteine levels; and less bitter flavor 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, 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,” added Okuda.

The new enzyme can be used to produce umami and kokumi in a variety of foods, including soups, broths, snacks, and meat substitutes.

The company has multi-ton manufacturing capabilities and Level 2 certification from the Safe Quality Food Institute (SQFI).

For further details, click here, or you can use the 'Request Information' button provided below.