TEKNOLOGI HVP & YEAST EXTRACTS

MOH. TAUFIK, STP, MSI

PROGRAM STUDI
ILMU DAN TEKNOLOGI PANGAN
SUBTOPIK
 Flavor Enhancer
 Hydrolyzed Vegetable Protein (HVP)
 Yeast Extracts
FLAVOR ENHANCER
Flavor Enhancer
 Penguat rasa (flavor enhancer )  Senyawa
yang dapat meningkatkan intensitas rasa MSG
(umami) dari suatu produk
 Tiga jenis bahan pembangkit cita rasa (penguat
rasa) yang umum adalah asam amino L atau
garamnya, nukleotida dan peptida (Maga and
Tu, 1995).
 Ketiga bahan ini dapat digunakan untuk
menimbulkan rasa gurih (umami) pada
makanan.

IMP DAN GMP

Peptida
Monosodium Glutamat

Fermentasi Hidrolisis

Sintesis Kimia
1. ISOLATION OF GLUTAMIC ACID FROM PROTEIN
HYDROLYSATES

 Protein is hydrolyzed by aqueous HCl

 Acidified by concentrated HCl to make glutamic
acid very much less soluble (pH 3.2)
 Glutamic acid is crystallize by cooling

Hydrolyzates
(Amino acid
and peptide
mixed)
ISOLATION OF GLUTAMIC ACID FROM PROTEIN
HYDROLYSATES

pH 3.2 is isoelectric point for Glu

2. CHEMICAL SYNTESIS
Flavor Enhancer
Tiga jenis bahan pembangkit cita rasa yang
umum adalah asam amino L atau
garamnya, nukleotida dan peptida (Maga
and Tu, 1995).

Peptida

Hydrolyzed Vegetable Protein &

Yeast Extracts
Peptida
Hydrolyzed Vegetable Protein
Hydrolyzed Vegetable Protein
Yeast Extract
Hydrolyzed Vegetable Protein
HYDROLYZED VEGETABLE PROTEIN (HVP)
Hydrolyzed Vegetable Protein (HVP)

 Have been used commercially in flavor industry

since 1930
 One of the earliest uses of the protein-reaction
flavors
 First introduced by thermal process hydrolysis
 Protein is hydrolyzed as a based of reaction
 Abundance of flavor enhancers, particularly
MSG
Hydrolyzed Vegetable Protein (HVP)
 HVPs are used in soups, meat products,
savory snacks, noodles, etc.
 They contain strong flavor intensities
which imply to the low usage levels.
 Thus lower costs in formulating a wide
range of finished food products
 Moreover, HVPs are usually stable under
varying process conditions
Hydrolyzed Vegetable Protein (HVP)
Function of HVPs when incorporated in savory food products
Contribute a taste which become a characteristic of the
food product;
Serve as a precursor to develop other desirable flavors
during subsequent processing
Serve as a flavor enhancer thus intensifying the already
existing savory notes in the food product.
Hydrolyzed Vegetable Protein (HVP)
Source of protein: cereals (wheat gluten, corn protein, etc)
and legumes (defatted soy, etc)
Defatted soy is mostly used
A catalyst for protein hydrolysis in HVP production
1. Thermal
2. Acid
3. Base
4. Enzyme
Hydrolyzed Vegetable Protein (HVP)

Catalyst  Asam amino

Protein
Water  Peptida

Basic for manufacturing procedures that have been introduced

for commercial production of HVPs
Hydrolyzed Vegetable Protein (HVP)
The manufacturing hydrolysis for HVP production
1. Acid hydrolysis
2. Enzymatic process
3. Alkaline hydrolysis
The preferred method is the acid hydrolysis which is rapid,
low cost, and yield a product with a highly acceptable
savory profile.
 Acid Enzymatic
hydrolysis hydrolysis
Acid Hydrolysis for HVPs Production
The catalyst is HCl
The taste of HVP is tightly controlled by:
1. Proper selection and blending of raw materials
2. Appropriate selection of hydrolytic conditions
The large protein molecules are degraded by the acid due
to the cleavage of the peptide bonds first into short chain
polypeptides and then to peptides and eventually to amino
acids.
The steps of acidic hydrolysis for HVP production
Acid Hydrolysis for HVPs Production
1. Neutralization
 The mixture is cooled
 It is brought to pH 5 to 6 with NaOH
 It results the formation of salt and water
Acid Hydrolysis for HVPs Production
2. Filtration
 It is to remove insoluble material
 It is conducted by passing though a filter
3. Bleaching and de-bittering
It is to remove undesirable (dark) color and undesirable
flavor notes (especially the bitterness)
4. Further steps:
 Drying
 Concentrating
Acid Hydrolysis for HVPs Production
Acid Hydrolysis for HVPs Production
Concentrating

Vacuum evaporator
 Low temperature
 Low pressure
 Avoid volatile compound
loses
HVPs Chemical composition
Enzymatic hydrolysis for HVP production
 Type of enzyme: protease
 Advantages
1. Avoid the formation of potential carcinogenic compounds such as 3-
chloropropane-1,2-diol
2. Lower salt
3. Mild reaction condition
 Disadvantages
1. More expensive than acid hydrolysis
2. Limited commercially application
3. More bitter taste
Enzymatic hydrolysis for HVP production
Enzymatic reaction is affected the reaction condition:
1. Temperature
2. pH
3. Enzyme-substrate ratio
4. Particle size of protein
YEAST EXTRACTS
Yeast Extracts
What is yeast extract?
Yeast Extracts
Yeast extracts is a concentrate of soluble material derived from yeast following
hydrolysis of the cell materials, particularly the proteins, soluble carbohydrates and
nucleic acids.
Yeast Extracts
What is yeast extracts?
 Yeast extracts have high levels of RNA, the precursor of the 5′ -
nucleotides. Thus, they may serve as a source of these potentiators if
the RNA is hydrolyzed.
 The yeast extracts also contribute a flavor of their own that is generally
considered to be supportive of meat-like, cheese, and other savory
flavorings.
Yeast Extracts
What is yeast?
 Eukaryotic microorganisms
 Unicelullar (some multicelullar)
 Saccharomyces cerevisiae is the most important yeast in food processing
Yeast Extracts
How yeast extracts are made ?
 The initial step is selection of the starting material, a yeast
byproduct, (e.g., brewers yeast) or a primary yeast (i.e., grown
specifically for this purpose).
 Yeast selection is analogous to selection of the protein source in
HVP manufacture and is equally important in determining the final
flavor profile
 Acid
hydrolysis

Autolysis
Yeast Extracts Production by Autolysis
 The cell is killed without denaturing its proteolytic enzymes.
 Under the proper pH and temperature, the proteolytic enzymes begin to
solubilize cell protein
 Nucleases act upon the RNA to provide the flavor enhancing aspects of
the product.
 As the process progresses, cell constituents (e.g., carbohydrates) are
also freed and may be acted upon by indigenous or added enzymes.
 Most common method for yeast extracts production
Yeast Extracts Production by Autolysis
Biomass separation.
 Autolysis product is separated from remaining cell biomass
 Conducted by centrifugation based on density principle
Yeast Extracts Production by Autolysis
Clarification
 By filtering crude yeast extract
 Rotary vacuum drum filters:
 Using diatomaceous earth (DE) filter aids
Yeast Extracts Production by Autolysis
Drying
 Drum drying
 Spray drying
Yeast Extracts Production by Autolysis
Concentration
 Using vacuum evaporator
 Low temperature, low pressure
 Paste as a final product
Yeast Extracts Production by Autolysis
Yeast Extracts Production by Acid Hydrolysis

 Acid
 The technology is similar to HVPs production by acid
hydrolysis
 More expensive than autolysis (high capital cost for acid
and pressure)
 High in salt