Kewpie Confirms Low Molecular Weight Peptides Enhance the Richness of Egg Yolk Mayonnaise
Kewpie Corporation has announced new findings regarding the ingredient responsible for the rich taste of egg yolk mayonnaise. Through extensive research, Kewpie has identified a possible connection between low molecular weight peptides derived from egg yolks and the enhanced depth of flavor in mayonnaise. These results were showcased in a poster presentation at the 2025 Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry, held in Sapporo from March 4 to March 8, 2025.
Purpose of the Research
Mayonnaise made with egg yolks is widely recognized for its rich and complex taste, often referred to as “kokumi.” The intensity of this richness tends to increase as the proportion of egg yolk rises in the formulation. Additionally, previous studies have demonstrated that mayonnaise gains more umami and depth in flavor after several weeks of storage compared to its immediate taste post-production.
A key discovery from earlier research was the observation that peptide levels from egg yolks increase over time in egg yolk-based mayonnaise. This prompted further investigation into whether these peptides—specifically low molecular weight peptides—were the primary contributors to the enhanced richness of the product. Kewpie embarked on this study to pinpoint the ingredient responsible for this unique sensory experience.
Key Findings and Research Outcomes
The study confirmed that mayonnaise varieties with a higher egg yolk content exhibited an increase in low molecular weight peptides after approximately two months of storage. Conversely, it was observed that high molecular weight peptides and proteins decreased over the same period in these egg yolk-rich mayonnaise samples. These findings suggest a potential role of low molecular weight peptides in contributing to the increased richness of the product over time.
Furthermore, Kewpie’s researchers investigated whether these peptides interact with human taste receptors, particularly the calcium-sensing receptors (CaSR). CaSR receptors, located on the human tongue, are known to respond to kokumi substances, transmitting signals to the brain via the gustatory nerve. This process helps in recognizing and enhancing the perception of richness in food products. The research findings reinforce the hypothesis that low molecular weight peptides from egg yolks play a significant role in enhancing the overall taste experience of mayonnaise.
Implications for the Food Industry
The discovery of this relationship between low molecular weight peptides and mayonnaise richness offers valuable insights for the food manufacturing industry. Understanding the mechanisms behind flavor enhancement allows manufacturers to refine production processes, optimize ingredient compositions, and develop new formulations that elevate the consumer experience. These findings could also be applied to other food products where a deeper, more satisfying taste is desired.
Kewpie, known for its dedication to quality and innovation, has been at the forefront of mayonnaise production in Japan for a century. The company introduced mayonnaise to the Japanese market in 1925, and since then, it has continually improved its products based on scientific research and consumer preferences.
Kewpie’s Commitment to Flavor Research
As Kewpie celebrates 100 years since it first launched mayonnaise in Japan, the company remains committed to advancing the science of taste. The pursuit of “great taste research” has been an ongoing mission, with Kewpie investing in innovative studies to uncover the complexities of flavor perception. The latest findings on low molecular weight peptides exemplify this dedication to understanding how food can deliver richer, more enjoyable sensory experiences.
Through continuous research and development, Kewpie aims to contribute to a richer culinary lifestyle while also playing a role in global food culture and health. By deepening its understanding of taste science, the company seeks to enhance its product offerings and provide consumers with superior quality foods.
About Kewpie Corporation
Founded in 1919, Kewpie Corporation is a renowned food manufacturer headquartered in Tokyo, Japan. The company is best known for its signature mayonnaise, which has been a staple in households and professional kitchens for a century. With a mission to enhance the quality of life through food, Kewpie emphasizes taste, empathy, and uniqueness in its products.
Operating in various international markets, Kewpie has established production facilities and sales offices worldwide, ensuring that its commitment to quality reaches consumers across different regions. The company actively invests in research and innovation to continue pioneering advancements in the food industry.
