Make better, juicier plant-based burgers

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Introducing Laccase Y120 (LC-Y120)

LC-Y120 synergistically crosslinks proteins and sugar beet pectin (SBP) to...

Help bind

plant-based

proteins

Increase

juiciness

Juicy double veggie burger on a seeded bun with fresh toppings

REDUCE

COOKING LOSS

Close up of two sizzling and salted veggie burger patties cooking

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...

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ROLL OVER FOR TRANSFORMATIONS

Patty made with tiny plant-based meat crumbles

AFTER LC-Y120 + SBP

BEFORE ENZYME

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

Patty made with medium plant-based meat crumbles

AFTER LC-Y120 + SBP

BEFORE ENZYME

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

Patty made with large plant-based meat crumbles

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...

Plant-based slider in the palm of an open hand

Laccase Y120 (LC-Y120)

Improve the quality of your plant-based meats using enzyme technology

For further information...

VIEW OUR WEBINAR

Amano Enzyme USA Co., Ltd

847-649-0101

amano-enzyme.com

aeu.sales@amano-enzyme.com