| Booth No. | 1-270 |
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Food Processing Applications with Enzymes
Amano Enzyme is the world’s No.1 specialty enzyme producer. We provide new value for customers, while contributing to the realization of a sustainable society. Visit our booth to learn more about our various applications, including enzymes for plant-based foods.
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| Product / Service |
【Dairy flavor】 Different combinations of our enzymes enable a variety of cheese flavors to be produced with high strength. 【Dairy alternative 】 Combinations of enzymes can be used to improve the liquid properties of oat milk and produce a variety of flavors. 【Rice & mochi】 Glycotransferase "Amano" prevents rice from retrogradation and maintains softness and stickiness, thus reducing food loss. Its high heat resistance allows it to maintain the softness of rice cakes even when added prior to steaming. 【Meat alternative】 Umamizyme Pulse MA is suitable for processing plant proteins, such as soybean and pea. Can produce meat alternatives with a strong umami flavor. 【Egg】 Enzymatic treatment enables production of egg yolk liquid that does not solidify when heated. It can be used for prepared dishes and confectionery. |
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| URL | https://www.amano-enzyme.com/ |
| Date | 10月4日 15:30～15:50 | Location | PE |
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| Title | Use of enzymes in the field of dairy alternative | ||
| Detail |
Amano Enzyme can offer a variety of solutions for improvement of plant-based milk production.
Combinations of Amano’s carbohydrate-processing enzymes enable. changes to the sugar composition of oat milk and create various flavors as a result. Moreover, it is possible to reduce grain flavor or produce "Zero sugar*" with sweetness in oat milk. |
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| Date | 10月5日 15:30～15:50 | Location | PE |
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| Title | Enzyme use in the fields of rice cooking and starch retrogradation | ||
| Detail |
Food waste has become a major social issue in recent years.
In Japan, 5 million tons of food are wasted per year even though they are still edible. Amano Enzyme's Glyco Transferase "Amano" increases branching of rice starch, improving water retention of the starch and prevents starch retrogradation. Softness is maintained, shelf life can be extended, and food waste is reduced. |
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