Amano Enzyme USA Co. Ltd., is helping plant-based milk manufacturers overcome the common issue of curdling. The popularity of dairy-free alternatives is not slowing down, so providing consumers with the smooth texture and consistency in plant-based beverages is a key focus for producers.

Plant-based milks from sources like almond, pea, soy or oat can be susceptible to separation in low pH solutions—so eliminating curdling and keeping the product smooth in acidic beverages like coffee is important for a positive consumer experience.

Effective curdling prevention

Amano Enzyme’s Protein Glutaminase “Amano” 500 (PG500) is a proprietary enzyme—a specific type of protein deaminase—that significantly improves protein solubility at a lower pH, helping products remain smooth and creamy. The stability it provides in acidic beverages guards against curdling and separation in acidic drinks such as coffees, teas, and fruit-based beverages.

PG500 works not only to maintain consistent mouthfeel in plant-based beverages but also helps create a stable foam and froth for delicious coffee-based creations like cappuccinos and lattes.

PG500 is effective in a wide range of plant-based proteins—from almond and pea to soy and rice. By increasing the solubility of these proteins, it allows for the creation of high-protein beverages that remain creamy and resist curdling, even in acidic beverages.

Discovered in nature, backed by over 60 patents and published in 10 peer-reviewed journals, Amano’s PG500 has been a proven and effective solution for many years and is supported by a technical team with over 20 years of specialized experience in its application. PG500 reflects Amano’s long-standing commitment to enzyme innovation.

“Our enzyme solution provides manufacturers an effective way to ensure plant-based milks remain creamy and smooth,” said Liangji Xu, R&D Manager, Amano Enzyme USA. “Our team of experts understand the challenges that plant-based milk manufacturers face in supplying high-quality products and we are here to help them deliver a smooth and enjoyable experience for consumers.”

Amano Enzyme offers additional innovative solutions that provide comprehensive benefits for plant-based milk manufacturers including:

• Controlled sugar profiles and tailored sweetness: The flavor and sweetness of plant-based milks can vary based on the type of sugar present. Amano Enzyme recognizes that sweetness preferences can differ across regions. Veramax G2 and Kleistase allow manufactures to adjust the sugar profile of their milk to achieve the sweet taste they need.

• Lower sugar plant-based milks: Historically, creating lower sugar plant-based milks often involved diluting products to reduce the sugar content, resulting in a watery product. Amano Enzyme’s Veramax G3 offers an innovative method: it breaks starches down into maltotriose (G3 sugar), which is labeled as a carbohydrate. Maltotriose has a slight sweetness that adds a satisfying taste.

Amano Enzyme’s portfolio offers organic and non-GM compliant solutions that ensure consumers experience high quality, creamy texture, smooth consistency and desired mouthfeel in plant-based milk products.

Learn more about Amano Enzyme’s label-friendly anti-curdling solutions.