Circular economy derived umami canola protein hydrolysate flavour enhancer

Overview

Bell & Loxton Innovations Ltd has developed a patent-pending canola protein hydrolysate that serves as a sustainable umami flavor enhancer. This innovative solution utilizes canola meal, a low-cost by-product, thus promoting circular economy principles. The hydrolysate is characterized by high levels of amino acids such as glutamate and aspartate, which are known for their umami flavor profile. This product not only enhances taste but also contributes health benefits, including anti-inflammatory properties, making it a valuable addition to food ingredient formulations.

Technical specifications

Key features:

• Enzymatic hydrolysis process optimized for high yield and controlled peptide size
• High solubility over a wide pH range and thermal stability for versatile cooking applications
• Contains peptides that aid in emulsification and stabilize food structures
• Preliminary biological testing indicates anti-inflammatory benefits
• Suitable for incorporation into savory foods, sauces, gravies, and bread
• Potential antimicrobial properties may confer preservative qualities

Technology readiness level

This technology is currently at Technology Readiness Level 5, indicating that it has been validated in a laboratory setting. Ongoing projects, funded by InnovateUK, aim to further characterize the material and develop protein-enhanced foods. Future plans include microbiological testing and taste panels to expand upon existing taste profiling.