Discover the Secret
to Creating Exceptional Plant-Based Milks
Plant-based milks
with a cleaner ingredient label and enhanced nutritional and functional profiles that complement a wide range of applications
–closing the gap with cow’s milk.
Increase protein content in plant-based milks while maintaining solubility
Enzymes improve protein solubility at lower pH so your products stay creamy and smooth.
Make plant-based milks more foamable, frothy and less likely to separate or curdle
ROLL OVER FOR COMPARISONS
WITH
ENZYMES
Thick layer of dense, smooth foam
WITHOUT
ENZYMES
Large, sparse bubbles
WITH
ENZYMES
Separation
WITHOUT
ENZYMES
Separation
WITH
ENZYMES
Excellent foam retention
WITHOUT
ENZYMES
Poor foam retention
WITH
ENZYMES
Curdling
WITHOUT
ENZYMES
Curdling
Create a smooth, delectable mouthfeel to rival cow’s milk
Sensory evaluation confirms lower friction coefficient and improved mouthfeel in enzyme-treated sample of soy milk.
Optimize sugar content by creating complex sugars (G3+) and unlocking natural sweetness
Amano's enzyme-treated rice milk contains less than 0.5% sugar*, but over double the sweetness of zero sugar oat milk for a more pleasant flavor.
*0.5% sugar = 5mg/mL of G1 + G2
Discover the Secret to Creating Exceptional Plant-Based Milks
Learn how our specialty enzymes can elevate your milk formulations from functionality to flavor in this upcoming webinar:
Non-GMO
Vegan Friendly
