date:Apr 23, 2012
blication that whilst the demand for flavor enhancement in EMCs had led the company to develop the new enzyme for the market, the development team are also looking at producing similar proteases for other applications.
Robin added that in addition to being used to produce distinctively strong savoury flavours, the umami flavopru enhancer could potentially be used to produce reduced sodium cheeses. HE explained that because umami flavor notes heighten the overall flavor profile, it could help to