flavor modification

A new enzyme for flavor modification

An ongoing problem for Food Technologists doing flavor modification development is the potential bitter flavors due to over hydrolysis of a protein or from the hydrolysis of a very bland substrate.

Enzeco® Protease FNP is a very effective non-GMO multi-enzyme complex for both protein hydrolysis and debittering (including LAP and carboxypeptidase). However, if a flavor needs a bit of help for some extra debittering or if the application needs to reduce the bitterness faster, adding more of a protease may negatively impact the final protein structure or the desired flavor. To solve this problem, EDC is developing a very low endoprotease Leucine Aminopeptidase, Enzeco® Fungal Protease LAP.

When comparing our LAP to our Enzeco® Protease FNP and two other enzyme preparations, Enzeco® Fungal Protease LAP has a higher aminopeptidase to endoprotease ratio. EDC’s LAP is Kosher, Halal, and non-GMO. If your company is working on debittering applications, or if your company is searching for a true second source for a key enzyme activity such as leucine aminopeptidase, then please consider Enzeco® Fungal Protease LAP.

Endo Protease CFA pH 7.0/gLeucine Amino Peptidase LAP/gLAP to Endo Protease Ratio 

Enzeco® Protease FNP




Enzeco® Fungal Protease LAP  (under development)




Leucine Amino Peptidase from Lactococcus1




A Oryzae liquid flavor modifying enzyme 1




For further information on flavor modification or to discuss technical questions on the use of other enzymes, please contact Enzyme Development Corporation at:

These suggestions and data are based on information we believe to be reliable. They are offered in good faith, but without guarantee since conditions and methods of use of our products are beyond our control. Suggestions for use of our products should not be understood as recommendations that they be used in violation of any patents or government regulations.

© Enzyme Development Corporation, May2021