Animal protein hydrolysate

Amano’s specialty proteases can create taste profiles such as umami, bitterness, and saltiness.

Overview

Meat extracts from beef, pork, and chicken, effectively enhance the flavor of foods. Our specialty proteases can create various taste profiles, such as umami, bitter, and saltiness. Furthermore, the combination of protease and glutaminase SD-C100S further enhances umami.

Solutions of Amano Enzyme

Reduce food loss and costs.

Amano can help reduce food loss and costs by effectively utilizing bones and trimmings from meat processing to create meat extracts. Thermoase PC10F performs well under high-temperature conditions that are less likely to be contaminated by bacteria.

Catalog of Solutions

Enhancement flavour Enhancement umami Increase extract Reduced viscosity
Protease M''Amano''SD
Protease HF''Amano''SD
Protease A''Amano''2SD
ProteAX
Protease P''Amano''6SD
GLUTAMINASE SD-C100S
PROTIN SD-NY10
PROTIN SD-AY10
TERMOASE PC10F

Application Resources

We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.

Contact

Our dedicated professional team is here to answer your questions and provide support. We also offer samples of enzyme products. Feel free to contact us.