Enhancing Enzyme Modified Dairy Ingredients with an Umami Boost
Biocatalysts Ltd’s innovative enzymatic solution for Enzyme Modified Dairy Ingredients (EMDI) offers a transformative approach to achieving a strong umami flavour profile in dairy products. By leveraging a carefully optimised combination of Promod® 417L, a liquid endopeptidase, and Flavorpro® 315L, a liquid exopeptidase with glutaminase side activity, this solution provides a cost-effective, one-step process that maximises glutamate release from cheese. Through a targeted hydrolysis of dairy proteins, these enzymes break down peptide bonds, liberating amino acids, particularly glutamic acid, which is key to umami taste. The unique glutaminase side activity in Flavorpro® 315L further converts glutamine into glutamic acid, amplifying the umami effect. This enzymatic synergy not only enriches EMDIs with mature, savoury profiles akin to Parmesan, Cheddar, and Swiss cheeses but also enhances salty and lactic sour notes, supporting salt reduction in processed cheese applications.
