Ezyme technology for production of protein-based flavours

Nielsen, Per Munk (1995) Ezyme technology for production of protein-based flavours. [Proceedings Paper]

It is well known that many protein based flavour compounds for year have been produced by applying severe treatment at extreme pH. The flavour produced in this way has found widespread use in the industry. The increasing concern for the development of health threatening and toxic compounds has forced the industry to develop alternative processes for flavour production. This paper is describing a new ezyme preparation- Flavourzyme@- which offers a new tool for production of natural flavours. Properties of the enzyme are shown outlining the differences in result from hydrolysing different substrates. Vegetable proteins as well as meat proteins are discussed. Also the effect of different process conditions on the end results are shown. Parameters are pH, time, temperature during hydrolysis, combination of different enzymes, pre-treatment of raw material and down stream processing of the product/hydrolysate. The application of enzyme produced flavours are many - examples are soy and wheat hydrolysates for flavouring enhancement of soups and seasonongs, meat hydrolysates for adding flavour to meat products, soups. buillon and sauces and milk/cheese hydrolysates for production of cheese flavours.

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Abstract

It is well known that many protein based flavour compounds for year have been produced by applying severe treatment at extreme pH. The flavour produced in this way has found widespread use in the industry. The increasing concern for the development of health threatening and toxic compounds has forced the industry to develop alternative processes for flavour production. This paper is describing a new ezyme preparation- Flavourzyme@- which offers a new tool for production of natural flavours. Properties of the enzyme are shown outlining the differences in result from hydrolysing different substrates. Vegetable proteins as well as meat proteins are discussed. Also the effect of different process conditions on the end results are shown. Parameters are pH, time, temperature during hydrolysis, combination of different enzymes, pre-treatment of raw material and down stream processing of the product/hydrolysate. The application of enzyme produced flavours are many - examples are soy and wheat hydrolysates for flavouring enhancement of soups and seasonongs, meat hydrolysates for adding flavour to meat products, soups. buillon and sauces and milk/cheese hydrolysates for production of cheese flavours.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	proteins
AGROVOC Term:	flavourings
AGROVOC Term:	enzyme technology
AGROVOC Term:	hydrolysis
AGROVOC Term:	food processing
AGROVOC Term:	enzymes
AGROVOC Term:	food industry
AGROVOC Term:	protein hydrolysates
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Nov 2025 08:09
Last Modified:	18 Nov 2025 08:09
URI:	http://webagris.upm.edu.my/id/eprint/1509

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