✅ Flavor Enzyme / Aspergillus Oryzae – Enzyme Catalyst for Umami Release & Fermented Flavor Enhancements

Microbial protease & peptidase complex that enhances savory, umami flavor profiles in seasonings, sauces, and fermentation systems

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🌿 Product Overview

Flavor Enzyme from Aspergillus oryzae is a proteolytic and peptide-releasing enzyme complex developed through controlled fermentation. It is widely used to enhance taste, release glutamate & nucleotides, and boost natural umami in applications such as soy sauce, miso, hydrolyzed vegetable protein (HVP), plant-based broth, and seasoning pastes. Ideal for clean-label, non-GMO flavor systems.

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🔍 Basic Information

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🧪 Specification (Based on COA)​

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💧 Physicochemical Properties

• ✔️ Multifunctional protease & peptidase profile

• ✔️ Works best at 45–55°C and pH 5.5–7.0

• ✔️ Compatible with soy protein, vegetable extract, and fermented substrates

• ✔️ Non-GMO, vegan, Kosher & Halal compatible

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🎯 Key Benefits

✅ Enhances savory, umami, and kokumi flavor notes
✅ Boosts free amino acids and peptides during fermentation
✅ Ideal for natural seasoning and flavor booster production
✅ Reduces bitterness in protein hydrolysates
✅ Supports enzymatic Maillard reaction development

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🌐 Applications & Dosage Forms

🍜 Fermented Seasonings (Soy Sauce, Miso, etc.)

• Function: Breaks down proteins to release glutamate, boosting umami

• Dosage: 0.05%–0.2% (w/w) depending on protein content

• Effect: Shortens fermentation time, enriches natural taste

🍲 Soup Base, Bouillon, Broths

• Function: Boosts savory profile and mouthfeel naturally

• Dosage: 100–500 U/kg of raw material

• Form: Blended into flavor base powder or liquid concentrate

🧪 Plant Protein Hydrolysate & HVP

• Function: Creates low-bitter, peptide-rich hydrolysates

• Dosage: 0.1–0.3% in reaction tanks

• Use: Plant-based meats, meat analogues, nutritional blends

🥣 Seasoning Paste & Marinades

• Function: Converts raw soy, pea, wheat proteins into umami-rich flavor enhancers

• Dosage: 200–600 U/kg

• Benefit: Boosts savory richness without MSG or artificial additives

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🔄 Flavor Enzyme Production Flowchart

Fungal Fermentation (Aspergillus oryzae)
→ Cultivation under controlled pH & temp conditions

Enzyme Expression
→ Harvest of secreted enzyme-rich broth

Filtration & Concentration
→ Clarification and membrane ultrafiltration

Drying & Powder Formation
→ Spray drying into stable powder form

Testing & QC
→ Assay for activity, microbiology, heavy metals

Packaging
→ Packed in 20–25 kg drums with moisture-proof liner

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💼 Why Choose Chibio Biotech?

🌱 Aspergillus Enzyme Experts

Years of R&D in fungal enzyme expression systems

🧪 Stable Enzyme Activity

High-quality ≥20,000 U/g with COA per batch

📦 Food-Grade & Industry-Ready

ISO 9001 certified; Kosher & Halal compliant; allergen-free

🌍 Clean-Label & Plant-Based

Supports non-GMO, vegan, flavor-forward food systems

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💡 Why Use Flavor Enzyme / Aspergillus Oryzae in Business?

Chibio’s Flavor Enzyme helps food manufacturers and fermentation businesses optimize taste naturally and efficiently:

• Cleaner Label Solutions: Replace synthetic flavor enhancers with enzyme-driven umami

• Cost Efficiency: Enzyme hydrolysis reduces fermentation time and raw material waste

• Flexible Applications: Versatile across soy, pea, wheat protein-based flavor systems

• Sustainable Source: Fungal fermentation offers ethical, renewable ingredient sourcing

✅ Whether you’re producing natural umami seasoning, broth concentrates, or clean-label savory blends, Chibio’s Flavor Enzyme delivers deep flavor, short processing time, and unmatched purity.

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📩 Request Free Sample or Quotation Now!

Looking for high-activity Flavor Enzyme from Aspergillus oryzae to enhance your next-generation seasoning, soy sauce, or fermented flavor?

📧 Email: sales@chibiotech.com
📞 Phone: +86 (0)532 66983270
🌐 Website: www.chibiotech.com

✅ Chibio Biotech – Science-Driven Taste Innovation, Rooted in Fermentation Excellence