Flavourzyme

What is Flavourzyme?

Flavourzyme, also known as flavour protease, is fermented from Aspergillus oryzae. It is mainly used in the food processing industry. Its core function is to hydrolyze proteins to produce small molecule peptides and amino acids.

Mechanism of action

Flavourzyme uses endoproteases to cleave the peptide bonds within polypeptides, forming short-chain peptides. Some of these peptides contain hydrophobic amino acids and thus become bitter peptides. Exopeptidases then cleave one amino acid at a time from the end of the polypeptide chain, thereby completely degrading the bitter peptides into amino acids.

Meat Processing: Flavourzyme is used in meat flavor production and the processing of meat and bone by-products. It hydrolyzes collagen and muscle proteins therein to generate flavor amino acids and small-molecule peptides, enhancing the meaty flavor of products while eliminating bitterness produced during processing.

Seafood Processing: Flavourzyme hydrolyzes protein resources in fish and shrimp to prepare seafood-flavored hydrolyzed proteins. These are used in the production of seafood condiments, seafood flavors, or added to seafood snacks to improve product flavor.

Plant Protein Processing: Flavourzyme is applied in the modification of plant proteins such as soy protein. It degrades bitter peptides in proteins to improve the taste of plant protein products, which are used in manufacturing plant-based meat, protein beverages, protein supplements, etc.

Condiment Production: Flavourzyme is used in processes like soy sauce koji-making and yeast extract production. It accelerates protein hydrolysis, shortens the fermentation cycle, enriches the flavor layers of products, and enhances umami and mellow taste.

Highly Efficient Protein Hydrolysis: Flavourzyme can decompose various proteins such as collagen, muscle protein, and plant protein, generating small-molecule peptides and amino acids.

Outstanding Flavor Optimization: Flavourzyme can eliminate bitter peptides produced by protein hydrolysis, while enriching flavor amino acids and enhancing the umami taste of products.

Significant Processing Benefits: Flavourzyme can shorten the production cycle of condiment fermentation and improve the utilization rate of by-products such as meat, fish, and shrimp.

Q1: What is Flavourzyme used for?

Flavourzyme can be used in the food processing industry to eliminate product bitterness, optimize final flavor, improve food texture, create products with excellent taste, and enhance product quality.

Q2: Where does Flavourzyme come from?

Flavourzyme is mainly derived from microbial fermentation. Our flavourzyme is produced via fermentation with Aspergillus oryzae, followed by advanced extraction processes, ultrafiltration concentration, and drying refinement.

Q3: What are the benefits of Flavourzyme?

The core benefits of Flavourzyme for humans are aiding nutrient absorption and enhancing dietary experience. It hydrolyzes proteins to make them more easily absorbable, and improves food taste by reducing bitterness.

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