Flavor Protease 50,000 U/g is a highly active food-grade enzyme preparation designed for
hydrolyzing plant proteins and improving flavor in a wide range of food applications.
This specialized protease is developed through advanced fermentation and purification processes,
providing consistent performance in bitterness reduction, flavor optimization,
y taste enhancement across plant-based protein products.
Descripción general del producto
Flavor protease catalyzes the controlled hydrolysis of peptide bonds in plant proteins such as
soy, wheat, or pea protein. By releasing free amino acids and flavor-active peptides,
it significantly reduces bitterness while enhancing savory and umami notes.
This enzyme is widely used in the processing of soy sauce, plant protein beverages, instant noodles, soups, meat analogues, and seasoning powders.
Características y beneficios clave
- Bitterness reduction: Efficiently hydrolyzes bitter peptides into mild-flavored amino acids, improving taste balance.
- Flavor enhancement: Releases natural flavor compounds, improving the richness and depth of plant-based foods.
- Broad operating conditions: Highly active at temperatures between 30°C–70°C and across a wide pH range of 3.0–14.0.
- Improved product quality: Enhances aroma, smoothness, and mouthfeel in protein-based formulations.
- Flexible formulation: Suitable for integration with other enzymes and seasonings to create customized flavor profiles.
Aplicaciones
Flavor Protease is suitable for use in a variety of food processing industries,
especially those focused on plant protein hydrolysis y flavor improvement.
Typical application areas include:
- Soy sauce and fermented seasonings: Enhances umami profile, balances saltiness, and improves mouthfeel.
- Instant noodles and soup bases: Improves broth flavor and reduces off-tastes in protein hydrolysates.
- Chicken essence and bouillon powders: Promotes amino acid release for a richer savory note.
- Plant-based meat and protein beverages: Improves taste, reduces bitterness, and enhances texture.
Recommended Usage
The suggested dosage is 5–15 kg per ton of raw material, depending on substrate type,
desired degree of hydrolysis, and processing conditions.
Optimal performance is achieved under controlled temperature and pH conditions suitable for enzymatic activity.
Product Specifications
| Artículo | Especificación |
|---|---|
| Actividad enzimática | 50,000 U/g (Food Grade) |
| Apariencia | Light yellow to white powder |
| Moisture Content | ≤8.0% |
| Activity Retention (40-mesh pass rate) | ≥80% |
| Recuento total de placas | ≤50,000 CFU/g |
| Coliforms | ≤30 CFU/g |
| Salmonela | Not detected (25g sample) |
Packaging and Storage
Packed in 1 kg foil bags with moisture-resistant lining to preserve enzyme stability.
Store in a cool, dry environment below 25°C, away from direct sunlight and humidity.
Under proper storage conditions, the shelf life is 12 meses.
Safety and Handling
This product is non-toxic and biodegradable. Avoid inhalation of enzyme dust and direct contact with eyes or skin.
In case of accidental contact, rinse thoroughly with water. For industrial use only.
Conclusión
Flavor Protease 50,000 U/g is an excellent solution for manufacturers seeking to
enhance flavor quality, reduce bitterness, and improve sensory characteristics in
plant-based protein and seasoning formulations.
By integrating this enzyme into your production process,
you can achieve superior flavor balance, improved mouthfeel, and higher product consistency.
