Yeast extract
We have a long track record of producing enzymes for yeast extract production for more than 30 years.
Yeast extract rich in inosinic acid (IMP) and guanylic acid (GMP).
Yeast extracts are used to intensify meat, seafood, and vegetable flavors in processed foods. For over 30 years, our nuclease “Amano” G and Deamizyme G have been leaders in yeast extract production. They predominantly increase inosinic acid and guanylic acid, making it possible to produce yeast extracts with distinctive characteristics.
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.
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Animal protein hydrolysate
Amano’s specialty proteases can create taste profiles such as umami, bitterness, and saltiness.
Plant protein hydrolysate
Amano specialty 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.
