Animal protein hydrolysate
Amano’s speciality proteases can create taste profiles such as umami, bitterness, and saltiness.
Overview
Meat extracts from beef, pork, and chicken effectively enhance the flavour of foods. Our speciality proteases can create various taste profiles, such as umami, bitterness, and saltiness. Furthermore, the combination of protease and GLUTAMINASE SD-C100S further enhances umami.
Reduce food loss and costs.
Amano can help reduce food loss and costs by effectively utilising 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.
Catalogue 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.
Request Application Materials
Functional peptide
Achieve specific degrees of degradation of collagen peptides.
Plant protein hydrolysate
Amano speciality enzymes can make protein hydrolysates with more robust umami flavor using less salt.
Protein hydrolysis
Enzymes can improve the solubility, emulsification, foaming, and physical properties of proteins. With our protein glutaminase and world-class protease product portfolio, we are able to meet the demands of our customers.
