UK enzyme specialist Biocatalysts has developed Flavorpro766MDP to overcome the solubility issues encountered when working with wheat gluten.
“The problem with wheat gluten is that it is insoluble in water, which limits its use in food applications,” Denise Gallagher, senior research scientist with Biocatalysts, told FoodNavigator.com.
“If you treat it with enzymes you break down the proteins and increase the solubility of the gluten, at the same creating different types of savoury flavours.”
Biocatalysts recommends using Flavorpro766MDP in combination with its glutaminase product Flavorpro373P, as it says this produces wheat gluten hydrolysate with good solubility, a high degree of hydrolysis, high levels of amino acids and savoury flavours.
“Flavorpro766MDP can be used on its own to create a smooth, non-bitter flavour, but using it in conjunction with Flavorpro373P boosts the savoury flavour. That’s because 373P is a glutaminase enzyme which converts the amino acid glutamine into the amino acid glutamate – and glutamate has particular savoury type flavours. For example, MSG is a glutamate that is added to a lot of products to give a savoury flavour,” said Gallagher.
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She added: “The result is wheat gluten hydrolysate that gives the same type of flavours as MSG but is more naturally produced from enzymes.”
The savoury-tasting wheat gluten hydrolysates may be used as flavouring agents in products like soup mixes, stock cubes, canned or frozen meat dishes and seasoning mixes for snack foods.
Trials
According to Gallagher, customers have already trialled Flavorpro766MDP with positive results.
“They’ve not yet gone to full commercial scale yet but have had positive feedback from trials to produce savoury type hydrolysates for different foods.”
Another advantage of Flavorpro F766MDP is that it is a more cost effective wheat gluten hydrolysate enzyme compared to others in Biocatalysts range.
Both products are suitable for use in kosher and vegetarian applications.
