an enzyme preparation widely used in the food industry, particularly for its ability to enhance flavors and modify proteins

Flavourzyme is an enzyme preparation widely used in the food industry, particularly for its ability to enhance flavors and modify proteins. Here is a comprehensive overview:

What is Flavourzyme?

• Type of Enzyme: Flavourzyme is a unique enzyme blend, combining both endoprotease and exopeptidase activities. This means it can break down proteins into peptides and amino acids and further process these peptides to free amino acids, enhancing flavor profiles.
• Source: It is produced by the fermentation of the fungus Aspergillus oryzae.

Key Characteristics

• Activity: Flavourzyme's effectiveness comes from its dual enzyme activity (endo- and exopeptidases), making it highly efficient in protein hydrolysis.
• pH Range: Optimal activity typically occurs in the pH range of 5.0 to 7.0.
• Temperature Range: Effective in a temperature range of 40°C to 60°C (104°F to 140°F).

Applications

1. Food Industry:
   • Flavor Enhancement: Used to develop savory flavors in various products, including soups, sauces, and snacks. The amino acids and peptides released during hydrolysis contribute to umami and other desirable tastes.
   • Protein Hydrolysis: Produces hydrolysates that are used in making hypoallergenic infant formulas, dietary supplements, and other nutritional products.
   • Meat Processing: Improves the texture and flavor of meat products by breaking down proteins.
2. Dairy Industry:
   • Cheese Making: Enhances the flavor of cheese by breaking down milk proteins into flavor-enhancing peptides and amino acids.
3. Beverage Industry:
   • Beer and Wine Production: Used to improve flavor profiles and remove unwanted protein haze in alcoholic beverages.
4. Nutraceuticals:
   • Protein Supplements: Produces high-quality protein hydrolysates for use in sports nutrition and clinical nutrition products.

Benefits

• Enhanced Flavor Profiles: The combination of endo- and exopeptidase activities creates a broad range of peptides and amino acids, enhancing the umami and overall taste profile of foods.
• Improved Nutritional Value: Breaks down proteins into bioavailable peptides and amino acids, improving the nutritional profile of food products.
• Versatility: Suitable for use in a wide range of food and beverage applications.
• Natural Process: Uses enzymatic hydrolysis, a natural and non-chemical method of modifying proteins.