ELGIN, ILL. — Amano Enzyme, a supplier of specialty enzymes, launched Umamizyme Pulse, a non-GMO enzyme designed for use in a variety of plant protein products.
The enzyme produces an umami flavor similar to the flavor provided by monosodium glutamate (MSG), the company said. It also adds a sensation of richness and complexity when added to foods like soups, broth, snacks and plant-based meat substitutes.
The animal-free enzyme formulation is optimized to produce high glutamic acid and cysteine levels and a less bitter flavor in proteins, including pea, soy, almond and rice, said Keita Okuda, technical services team lead at Amano Enzyme.
“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,” Mr. Okuda said. “Umamizyme Pulse also works well in an acidic environment, allowing our customers to prevent contamination with less salt.”
