Salt reduction using enzymes

Whilst reducing salt for health reasons is high on the list of food manufacturers, so is maintaining food flavours. Biocatalysts Ltd has been working with companies to tackle this problem by using enzymes to keep products flavoursome and high quality without the unnecessary addition of salt.

The Flavorpro? Umami is a good example of an enzyme which achieves a high level of flavour, whilst decreasing the need for salt and due to its microbial origins, is suitable for kosher, halal and vegetarian products. This enzyme is an exopeptidase with endopeptidase and glutaminase side activities. It releases a high level of glutamic acid, an amino acid giving strong Umami flavour commonly found in fermented or aged food.

Biocatalysts is exhibiting at the forthcoming IFT show held in Chicago 14^th – 17^th July 2013. Visit them at booth 1689 to discuss your enzyme requirements and to understand what Biocatalysts Ltd full capabilities are.

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