| Booth No. | 1-361 |
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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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【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. 【Tea & Coffee】Amano’s extensive lineup of enzymes enables improvement of productivity and flavor in tea and coffee processing. |
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| URL | https://www.amano-enzyme.com/ |
| Date | 10月23日 11:30～11:50 | Location | PD |
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| Title | Introduction of enzyme use in collagen production | ||
| Detail | Collagen extracted from animals such as cattle, pigs, chickens, and fish scales, is used in a wide range of applications from food ingredients to supplements and cosmetics. The required molecular weight differs depending on the application, and this can be controlled by enzymes, specifically proteases. In this seminar, we will introduce enzymes with a focus on collagen peptide production below 500 kDa. | ||
| Date | 10月24日 15:30～15:50 | Location | PD |
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| Title | Use of Enzymes for Cooked Rice and Starch Processing | ||
| Detail | In recent years, high summer temperatures have led to an increase in high temperature-damaged rice, and this problem is expected to continue in the future. In general, it is known that high temperature damaged rice has longer amylopectin side chains and is more susceptible to retrograding. Glycosyltransferase "AMANO" is effective in inhibiting retrogradation of high-temperature-damaged rice and can contribute to improving the quality of cooked rice. | ||
| Date | 10月25日 11:00～11:20 | Location | PD |
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| Title | Use of Enzymes in Coffee and Other Beverages | ||
| Detail | This season has seen poor coffee bean crop due to heat waves and drought, and prices of both Robusta and Arabica coffee beans have increased by 20%. Amano’s enzymes can reduce costs and improve the quality of coffee extract. Learn how to improve the extraction rate of cold brew coffee and prevent precipitation of concentrated extracts. Other enzymes for tea beverages will also be introduced. | ||