Extraction and processing of Nucleotides & Glutamates (NAGS) from a non yeast subtrate for salt reduction and umami/kokumi taste enhancement

点击翻译按钮获取中文摘要

There is widespread concern about levels of salt consumption amongst UK consumers. Reducing salt (NaCl)content is often achieved by adding potassium salt (KCl), but this is inherently bitter, cannot be added in largequantities and has it's own health risks. The Quorn manufacturing process generates a water based effluent(Centrate) containing compounds called 5' Nucleotides & Glutamates (NAGs) and some rare sugars. These havebeen evaluated for use as a component of natural flavouring systems and have been found to be effective as asalt replacer and taste enhancer in savoury vegetarian foods, potato crisps and soups. Other applications havenot yet been tested due to unavailability of NAGs in sufficiently large (kg) quantities. The proposed project isdesigned to evaluate a cost effective way of concentrating the effluent and using enzymes to maximise theNAGs to deliver a highly potent flavouring system. The NAGs can then be used as part of a flavouring system orto reduce added salt in a number of foods. This project is innovative in that, if successful, it will be the UK's firstmajor source of NAGs that are not from a yeast based origin.