Kewpie Investigates Low Molecular Weight Peptides in Egg Yolk Mayonnaise
Kewpie Corporation has recently confirmed findings from its research into the key ingredient that contributes to the distinct richness of egg yolk mayonnaise. The company suggests that low molecular weight peptides derived from egg yolks may play a significant role in enhancing the product’s flavor profile. These results were shared 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
Egg yolk mayonnaise is renowned for its rich flavor, particularly as the amount of egg yolks increases in its production. Over time, this mayonnaise also becomes known to develop greater umami and richness, especially after being stored for several weeks. While earlier research established that the peptides from egg yolks present in the mayonnaise increase as it ages, the search for the specific ingredient responsible for this “richness” or kokumi has remained ongoing.The
Corporation embarked on further studies to better understand what contributes to this enhanced flavor after storage, especially in varieties with higher proportions of egg yolks.
Key Findings and Results
Corporation’s research revealed some significant findings. The company discovered that egg yolk mayonnaise containing higher proportions of egg yolks showed an increase in low molecular weight peptides during a storage period equivalent to two months. This increase was a key marker of enhanced kokumi or richness. Conversely, it was noted that high molecular weight peptides and proteins in these mayonnaises decreased as storage time increased.
These findings indicate that low molecular weight peptides from egg yolk may contribute significantly to the rich flavor profile of egg yolk mayonnaise. This discovery provides insight into how these peptides may help to intensify the taste and texture of mayonnaise, making it more savory and satisfying.
Investigating Human Taste Receptors
Further to the discovery of these peptides, it also examined whether the richness associated with egg yolk mayonnaise is perceived by human taste receptors, particularly the calcium-sensing receptors (CaSR). The CaSRs are responsible for detecting kokumi substances on the human tongue and transmitting this information to the brain, where it is recognized as a sensation of richness.
Corporation’s research explored whether the low molecular weight peptides identified in the egg yolk mayonnaise could activate these calcium-sensing receptors. The poster presentation highlighted this potential connection between the peptides and the receptors, shedding light on how certain components in food could trigger a more profound taste experience.
Kewpie’s Commitment to Taste Innovation
This year marks the 100th anniversary of Corporation’s pioneering efforts in Japan’s mayonnaise market, as it was the first company to produce and sell mayonnaise back in 1925. Since then, it has continuously refined its products and invested in research to understand and enhance the science behind great taste. The company’s ongoing commitment to “great taste research” aims to improve culinary experiences while contributing to global food health.
“We are proud to have led the Japanese mayonnaise industry for 100 years and remain committed to enhancing the rich culinary lifestyles of people around the world,” said a spokesperson from Corporation. “Through continual innovation and research, we strive to develop products that not only satisfy consumers’ tastes but also contribute to the broader health and well-being of our communities.”
Looking Ahead: Innovation in Taste Research
Corporation’s research into low molecular weight peptides from egg yolks is a testament to the company’s dedication to advancing its culinary innovations. As it moves forward with this line of research, it hopes to further unlock the potential of kokumi substances and other flavor-enhancing elements to improve food experiences. By understanding the precise mechanisms behind the richness of egg yolk mayonnaise, it
is poised to redefine the boundaries of taste in future product development.
The discovery is also an exciting milestone continues its mission to improve food and health worldwide. As the company celebrates 100 years of mayonnaise production, its commitment to research and innovation remains a cornerstone of its operations. Through its ongoing studies, it plans to contribute to the development of new, richer culinary products that can provide consumers with enhanced flavors and experiences.
About Kewpie Corporation
Kewpie Corporation is a leading global food manufacturer known for producing a wide range of food products, including mayonnaise, dressings, and sauces. Since its founding in 1925, it has focused on delivering products that enhance the taste of meals while maintaining a strong commitment to quality and innovation. With a century of expertise, continues to lead in food research and development, working toward a future of improved food experiences and healthful living.
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, it 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, it is dedicated to enriching people’s lives through food.
