TOKYO--(BUSINESS WIRE)--Kewpie Corporation (“Kewpie”) (TOKYO:2809) has confirmed, following a search for the ingredient that contributes to the richness of egg yolk mayonnaise, made from egg yolks, that there is a possibility that this ingredient is low molecular weight peptides from egg yolks. These research results were presented in poster form at the 2025 Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry (Sapporo), which was held from Tuesday, March 4 to Saturday, March 8, 2025.
1. Purpose of the research
Egg yolk mayonnaise is known to have more kokumi, or richness, the more egg yolks are used, and to develop more umami and richness after several weeks compared to immediately after production. Previous research has confirmed that the amount of peptides from egg yolks included in egg yolk mayonnaise increases over time following production. Further research has been carried out to search for the ingredient that contributes to the richness of egg yolk mayonnaise.
2. Outline of the results
It was found that of the types of egg yolk mayonnaise, those that had greater proportions of egg yolk had increased low molecular weight peptides following storage equivalent to two months. On the other hand, it was found that high molecular weight peptides and proteins decreased following storage for mayonnaise types with greater proportions of egg yolk. These results suggest that low molecular weight peptides from egg yolk in egg yolk mayonnaise contribute to its richness.
In the poster presentation, Kewpie also reported on whether the ingredient thought to contribute to egg yolk mayonnaise richness is also sensed by the CaSR*1 human taste receptors.
This year marks 100 years since Kewpie first began producing and selling mayonnaise back in 1925, the first company in Japan to do so. Through improvements to our products, and over the long years, we have continually carried out research to pursue the true nature of great taste.
We shall continue this “great taste research” in order to achieve rich culinary lifestyles and contribute to the food and health of the world.
*1. The human tongue has numerous taste receptor cells, which are sensitive to the different flavors, and taste receptors lie on their surfaces. The CaSR (calcium-sensing receptors) are sensitive to kokumi substances, and via the gustatory nerve, they pass this information to the brain, which recognize it as richness.
Research Outline (Experiment details and Results)
About Kewpie Corporation
Founded in 1919, Kewpie Corporation is a leading food manufacturer headquartered in Tokyo, Japan. Known for its mayonnaise, which celebrates its 100th anniversary in 2025 in Japan, Kewpie is committed to contributing to global food culture and health through "great taste, empathy, and uniqueness". Operating globally with production facilities and sales offices in major international markets, Kewpie is dedicated to enriching people's lives through food.
For more information, visit Kewpie's official website.
https://www.kewpie.com/en/
Contacts
Public Relations
Kewpie Corporation
pr@kewpie.co.jp
Fig. 1: A number of elements related to richness were assessed using a scoring system and the averages calculated. Pre-storage was set at 1.0 to use as a relative value for comparison. The assessment was done by panelists trained in detecting basic flavors. There were significant differences between different letters. (Graphic: Business Wire)
Fig. 2: Molecular weight distribution was measured using gel filtration chromatography (low molecular weight peptides: 1000 Da or lower; high molecular weight peptides: 1000 Da or higher). The graph above shows a relative comparison of the gel filtration chromatography response values compared with low egg yolk mayonnaise before storage set at 1.0. (Graphic: Business Wire)