Page 69 - FoodFocusThailand No.234 September 2025

SMART PRODUCTION

• Microbial lipases: provide milder EMC technology is transforming cheese production by speeding up flavor
flavours and allow more controlled flavour development and enhancing functionality. Ongoing R&D focuses on bioactive
development. peptides, texture, shelf-life, and novel enzyme combinations, indicating a promising
• Pregastric lipases: play a key role in future with broader applications across the food industry.
creating the distinctive, intense signature
Romano cheese notes.
Peptidases help enhance protein More Information Service Info C009
breakdown and improve flavour by
hydrolyzing proteins into small peptides เอกสารอ้างอิง / References
and free amino acids, playing an important 1 Markets and Markets Research, 2023
role as follows: 2 Singh et al., 2003
• Peptides contribute sweet, bitter, or 3 Fox et al., 2017
umami tastes, depending on the type and 4 Guinee et al., 1994
structure of the peptides formed. 5 McSweeney & Sousa, 2000
• Free amino acids provide savoury 6 Huppertz & Smiddy, 2021
depth.
Different types of peptidases include:
aminopeptidases, which remove
amino acids from the N-terminus;
carboxypeptidases, which cleave
amino acids from the C-terminus; and
endopeptidases, which cut within the
peptide chain.
Factors Influencing Enzyme
Activity in EMC Production
• Temperature: The optimal
temperature range for enzyme activity is
generally 35–45°C. Higher temperatures
can accelerate enzyme reactions but may
risk denaturation, while lower temperatures
slow down flavour development.
• pH and time: Proteases perform
best at pH 5.5–7.0, lipases at 6.0–8.0,
and peptidases at 6.5–7.5. Basic flavour
development occurs within 2–6 hours,
while more intense flavour profiles
develop after 6–12 hours.
• Other factors: Enzyme concentration,
metal ions, salt, and oxygen levels all
influence enzyme efficiency and the
quality of the final product.

Advantages of EMC Technology
• Texture & mouthfeel: Protein and
fat hydrolysis can enhance smoothness
and meltability in sauces and spreads .
2, 3
• Cost efficiency: Shortened
production timelines reduce storage and
aging costs .
4
• Emulsification & freeze-thaw
stability: EMC containing hydrolysed
casein shows improved stability in
emulsions .
5
• Binding in processed foods:
Evidence suggests that EMC helps
bind structured foods, such as patties,
due to solubilised caseins and gel-forming
peptides.
• Protein content caution: Although
EMC is protein-based, it contains
degraded peptides and amino acids
that may have lost some of their original
nutritional value .
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