Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. Amano’s specialty enzymes can help you meet this formulation challenge by creating plant-based milks that are creamy, tasty, and smooth. Amano has developed enzymes that allow increased protein content while maintaining solubility; eliminate separation and curdling in coffee; and improve foamability. Our enzymes also allow you to optimize the sugar content of your beverage by converting simple sugars into complex sugars, unlocking the natural sweetness. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.
In this webinar, you will learn how to:
- Increase the protein content of plant-based milks while maintaining solubility.
- Create plant-based milks that are creamy, tasty, and smooth.
- Eliminate separation and curdling of plant-based milks in coffee.
- Optimize the sugar content in plant-based milks in order to unlock natural sweetness.