Kewpie Corporation (“Kewpie”) (TOKYO:2809) has announced new research findings suggesting that low molecular weight peptides from egg yolks play a key role in enhancing the richness of egg yolk mayonnaise. These findings stem from an extensive study conducted to identify the specific ingredients responsible for the depth of flavor in egg yolk mayonnaise. The research results were presented in poster form at the 2025 Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry, held in Sapporo from Tuesday, March 4, to Saturday, March 8, 2025.
Research Purpose and Background
Egg yolk mayonnaise has long been recognized for its deep, savory flavor and complex richness, often referred to as “kokumi” in Japanese culinary science. It is widely observed that the intensity of this richness increases with a higher proportion of egg yolks used in its production. Furthermore, the flavor of egg yolk mayonnaise continues to develop over time, reaching an enhanced level of umami and depth several weeks after its initial production.
Prior studies have already confirmed that the peptide content derived from egg yolks in mayonnaise increases as the product ages. However, the specific components responsible for this phenomenon remained unclear. In response, Kewpie embarked on a detailed investigation to pinpoint the precise ingredient that contributes to the enhanced kokumi effect in egg yolk mayonnaise. The study focused on analyzing changes in peptide composition over time, particularly in relation to molecular weight variations.
Key Findings and Results
Through an in-depth examination of different mayonnaise formulations, researchers discovered that egg yolk mayonnaise containing a higher percentage of egg yolk exhibited a notable increase in low molecular weight peptides after two months of storage. This contrasted with high molecular weight peptides and proteins, which were found to decrease over the same period.
These observations strongly indicate that low molecular weight peptides derived from egg yolk play a crucial role in contributing to the rich, complex taste of egg yolk mayonnaise. As proteins break down over time, they release these peptides, which may interact with taste receptors in a way that enhances the perception of depth and umami.
Additionally, Kewpie researchers investigated whether these peptides could be sensed by human taste receptors, specifically the calcium-sensing receptors (CaSR).* The results suggest that these peptides are likely to be perceived by CaSR, supporting the hypothesis that they contribute to the kokumi effect.
Implications for Mayonnaise and Food Science
This groundbreaking research not only deepens the understanding of mayonnaise flavor chemistry but also provides valuable insights into how certain food components influence human taste perception. The discovery that low molecular weight peptides enhance the richness of egg yolk mayonnaise could lead to the development of new formulations designed to optimize taste, allowing manufacturers to create mayonnaise with even greater depth and complexity.
Beyond mayonnaise, these findings may have broader applications in the food industry. The role of peptides in taste enhancement is a topic of growing interest, with potential implications for other culinary products that rely on egg yolks for their rich flavor, such as custards, sauces, and dressings. By understanding the mechanisms behind peptide formation and taste perception, food scientists can explore innovative ways to improve and enhance various food products.
Kewpie’s Commitment to Taste Innovation
The announcement of these findings comes at a historic moment for Kewpie, as 2025 marks the 100th anniversary of the company’s launch of mayonnaise production in Japan. Since introducing mayonnaise to the Japanese market in 1925, Kewpie has remained committed to refining its products and conducting research aimed at achieving superior taste quality.
Over the past century, Kewpie has continuously pursued advancements in food science, dedicating resources to studying the intricate elements that contribute to great taste. This latest research is part of Kewpie’s ongoing mission to uncover the fundamental principles of flavor and enhance the overall culinary experience.
By further exploring the role of peptides in taste perception, Kewpie aims to contribute to the development of more flavorful and satisfying food products. The company remains dedicated to its philosophy of “great taste research,” with a vision of enriching global culinary lifestyles while promoting food quality and health.
