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30th October 2015

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Salt Reduction Using Enzymes

Salt reduction should be high on the list of continuous improvements for many companies across the food industry. Even though there has been a vast reduction in salt consumption over recent years, the government salt strategies say a further reduction is needed. New targets have been introduced which is pushing food processors into reformulating the recipe of their food products to reduce the salt content. This may well help with reaching targets, but there is a worry of reduced salt leading to less flavour. Biocatalysts have been working with companies to tackle this problem by using enzymes to keep products flavoursome and high quality without the unnecessary addition of salt.

Flavorpro™ Umami is a good example of an enzyme which achieves a high level of flavour, whilst decreasing the need for salt and due to its microbial origins, is suitable for kosher, halal and vegetarian products. This enzyme is an exopeptidase with endopeptidase and glutaminase side activities. It releases a high level of glutamic acid, an amino acid giving strong Umami flavour commonly found in fermented or aged food. Umami heightens the flavour profile which helps increase apparent saltiness, as confirmed by an external sensory analysis. Flavorpro™ Umami is typically used for the manufacture of Enzyme Modified Cheese (EMC) where strong, mature and mouth filling savoury protein notes are required alongside a need for salt reduction. This ultimately produces a highly flavoured product with low salt content.

Biocatalysts are exhibiting at the forthcoming IFT show held in Chicago 14th – 17th July 2013. Visit them at booth 1689 to discuss your enzyme requirements and to understand what Biocatalysts Ltd full capabilities are. Alternatively visit http://www.biocatalysts.com/ or email media@biocats.com.