Hydrolyzed alanine (E639a) – what is it?
Hydrolyzed alanine, designated as E639a, is an amino acid formed by the hydrolysis of proteins, in which alanine is released from peptide chains. It is mainly used in the food industry as a flavor enhancer. Hydrolyzed alanine occurs naturally in many protein products, including meat, dairy and legumes, but its processed form is used in various products to enhance their flavor.
Properties of hydrolyzed alanine (E639a)
Hydrolyzed alanine acts as a flavor enhancer, particularly in foods that require umami flavor enhancement. It is one of the main ingredients that helps develop and intensify flavors in food products. It works synergistically with other amino acids and fatty acids to increase the expressiveness of flavors, especially in meat products, soups and sauces. Usually its effect is less intense compared to other flavor enhancers, but still effective in improving the overall quality of foods.
Use in food products
E639a is widely used in a variety of food products, especially in those that aim for a full umami flavor. It is used in meat preparations such as cold cuts, canned meats and sausages, where it helps to enhance the natural flavors of meat. In legume products like beans and peas, hydrolyzed alanine can also help bring out the depth of flavor. In addition, E639a finds its place in prepared meals, sauces, soups, condiments and seasoning blends, where its role is to enhance flavor and aroma.
Health benefits and safety of use
Hydrolyzed alanine (E639a) is considered a safe food additive, used in strictly limited amounts. As an amino acid, it is an essential ingredient in the human diet, although its function in food products is more related to improving flavor than providing nutritional value. The use of E639a in the food industry is controlled, and its presence in food is not associated with health risks, as it is used in minimal amounts that do not affect the caloric content of products.
Why is E639a valued?
E639a is valued in the food industry for its flavor-enhancing properties, particularly in the context of umami enhancement. As a result, it is commonly used in products that require increased flavor intensity and distinctiveness, such as processed meats, soups and sauces. Its use allows for more complex and fuller flavors in finished food products.
