For centuries, chefs and food scientists have chased the perfect balance of flavor—umami’s savory depth, sweetness, saltiness, bitterness, and acidity. Yet true culinary mastery lies beyond these five pillars. Enter Kokumi, the sixth taste: a symphony of mouth-coating richness, lingering depth, and harmonious balance. Inspired by nature’s wisdom, Angeotide - rich peptide yeast extract harnesses the power of yeast-derived bioactive peptides and glutathione to amplify mouth-coating richness, balance, and lingering satisfaction.
Why Choose Angeotide?
Unlock the Sixth Dimension of Taste: Elevate Mouthfulness & Harmony
◉ Amplify Kokumi (Mouthfulness / Hou-feel)
Enhance thickness, balance, and lingering aftertaste.
◉ Clean-Label Synergy
100% natural, non-GMO yeast extract rich in small peptides and glutathione.
◉ Reduce Sodium, Boost Satisfaction
Strengthen salty perception naturally, reduce salt by up to 20%.
◉ Dual-Action Excellence
Small Peptides for instant richness + Glutathione (10%-20%) for antioxidant benefits and meaty depth.
◉ Versatility
Ideal for processed meats, functional foods, thermal processed flavor, beverages, etc.
Kosher & Halal Certified | 100% Water-Soluble | Powder & Paste Formats
How Angeotide Works
Crafted through proprietary enzymatic hydrolysis, Angeotide breaks down premium baker’s yeast into:
◉ Small Peptides (<500 Da): Enhance mouth-coating texture and balance sweetness, saltiness, and umami.
◉ Glutathione: A tripeptide antioxidant that amplifies meaty notes, prolongs aftertaste, and supports clean-label claims.
Unlike traditional flavor enhancers, Angeotide modulates taste receptors, creating a layered, rounded profile reminiscent of slow-cooked broths or aged sauces—no additives required.
Proven Results:
Functional Foods (2% Angeotide SG010)
→ Enhances nutritional content and flavor | Boosts immunity.
Blendings (Angeotide KK02)
→ Improves meaty notes, aroma, and full-bodied sensation.
Process Flavors (Angeotide KK02)
→ Brings out meaty notes and adds savory flavors through sulfur-containing amino acids.
Cocoa Drinks （0.10%–0.20% Angeotide KA303）
→ Masks Bitterness: Reduces the bitterness from cocoa, making the drink more palatable.
→ Rounds Out Flavor Profile: Balances sweetness and enhances overall richness.
→ Improves Mouthfeel: Adds a velvety texture to the beverage.
Beverages (0.10%–0.20% Angeotide KA303)
→ Off-Note Masking: Effectively neutralizes undesirable flavors such as bitterness, metallic notes, and beany tastes.
→ Sugar Reduction: Reduces sugar content by up to 5–30% without compromising sweetness or flavor.
→ Flavor Modification: Enhances richness, aroma, and lingering effects, especially in beverages with stevia or other sweeteners.
→ Nutritional Boost: Adds beta-glucan, amino acids, and other nutrients to support immunity and overall health.
Explore recipes for:
Functional Foods | Thermal Processed Flavor | Beverages
