Kokumi: The sensation that provides unique taste experiences

Springer® Cocoon 4105 is a fermentation-based ingredient that delivers the kokumi sensation—a unique taste experience that brings richness and long-lasting fullness of flavor.

Why Choose Springer^® Cocoon 4105?

Taste

Amplifies mouthfeel, mouthcoating, deliciousness, and creates a long-lasting taste.
Intensifies taste perception by increasing the perceived salt, sweet, fat, and umami tastes. Can bring caramelized depth to fatty dairy and sweets.
Improves the overall savory taste profile and intensifies authentic meaty notes.

Nutrition

Up to 30% fat reduction: thanks to the mouthfeel and smooth sensations that compensate for any fatty sensation loss.
Salt reduction: kokumi mouthfeel can also help in reducing salt content in food while maintaining a pleasant eating experience.

Kokumi and Glutathione

What is Kokumi?

Kokumi is described as a taste sensation that triggers receptors on the tongue and brings mouthfullness, richness, and complexity to food and beverages. It’s not possible to isolate the kokumi sensation, which is why it’s not considered a basic taste.

What is Glutathione?

The main compound at the origin of the kokumi effect is glutathione, also known as GSH, a compound naturally present in yeast. Glutathione (GSH) is a tripeptide composed of glycine, cysteine, and glutamic acid.

Springer^® Cocoon 4105 is a versatile tool that can be used in a variety of applications:

Give it a try!

Eager to explore the benefits of yeast-based ingredients in your product formulations? Fill in the form to request a sample of one or more offerings. Our experts will be in touch to help you choose the most suitable option for your unique needs.