Introducing Laccase Y120 (LC-Y120)
LC-Y120 synergistically crosslinks proteins and sugar beet pectin (SBP) to...
Help bind
plant-based
proteins

Increase
juiciness

REDUCE
COOKING LOSS

Help bind plant-based proteins
LC-Y120 improves the moldability of plant-based proteins of all shapes and sizes, from crumbles to strips, so you can form firm patties from vegetable proteins...
TAP PHOTOS BELOW FOR TRANSFORMATIONS
ROLL OVER FOR TRANSFORMATIONS

AFTER LC-Y120 + SBP

BEFORE ENZYME
Granule-type Pea Protein (5 x 4 x 2 mm)

AFTER LC-Y120 + SBP

BEFORE ENZYME
Strip-type Pea Protein (10 x 4 x 2 mm)

AFTER LC-Y120 + SBP

BEFORE ENZYME
Slice-type Pea Protein (10 x 4 x 2 mm)
Increase juiciness
LC-Y120 increases the juiciness of meat alternatives by
increasing water and oil holding capacity...
Reduce cooking loss
LC-Y120 reduces cooking loss by 50%, resulting in
reduced production costs...

Laccase Y120 (LC-Y120)
Improve the quality of your plant-based meats using enzyme technology
For further information...
Amano Enzyme USA Co., Ltd