Food Grade Enzymes for Industrial Food Processing

We enhance the emulsification and mouthfeel of plant-based beverage while also enabling sugar-free options.

Our enzyme technology enhances the development of plant-based meats by naturally extracting their umami flavor and reducing the odor of beans, leading to tastier meat alternatives. Consumers want plant-based meats that closely mimic real meat's taste, texture, and appearance, and our specialty enzymes help achieve these goals.

Our enzyme technology contributes to the development of plant-based yogurts with a smoother texture and improved water retention properties. These specialized enzymes can also effectively mask any unique odors associated with plant-based ingredients, resulting in more appealing dairy alternative products.

Our enzyme technology meets the high-protein needs of plant-based cheeses while enabling the production of plant cheese alternatives with improved stretchability and heat solubility. These specialized enzymes help manufacturers create dairy-free cheese products that closely mimic traditional cheese characteristics.

We have a long track record of producing enzymes for yeast extract production for more than 30 years.

Amano speciality enzymes can make protein hydrolysates with more robust umami flavor using less salt.

Amano’s specialty proteases can create taste profiles such as umami, bitterness, and saltiness.

Our enzyme for the production of glycosyltransferase stevia is non-GMO and has high transfer activity. We also comply with various overseas regulations.

Create the perfect flavor of aged cheese using Amano speciality enzymes designed for EMC without the expensive and time-consuming aging process.

Protease enzymes are essential for industrial protein processing, improving solubility, emulsification, foaming, and physical properties of proteins. Our comprehensive protease enzyme portfolio includes specialized solutions for protein hydrolysis and modification across food, supplement, and industrial applications.

Achieve specific degrees of degradation of collagen peptides.

We have one of the world's leading protease product portfolio. We propose enzymes suitable for the taste, degree of degradation, and physical properties requested by customers.

Our enzymes improve the extraction efficiency of coffee extract and maintain quality by preventing precipitation during coffee extract storage.

Our enzymes can improve the extraction rate of tea extract, maintain quality by preventing creaming down, and differentiate tea extract by enhancing flavor

Clear fruit juice drink and improved filtration with Amano enzymes.

Our speciality enzymes are ideal for producing low-carbohydrate beer. We also have a range of enzymes that add richness to beer.

Sake brewing continues to evolve every day as new enzyme-based methods are introduced to make sake even more efficient and delicious.

Amano lipase contributes to the production of efficient, highly concentrated omega-3 fatty acid-rich fats (DHA, EPA).

We propose an enzymatic ester exchange technology for processing oils and fats.

Lipase enzymes are crucial for industrial oil and fat processing, enabling efficient modification of lipid structures and improving product quality. Our specialized lipase enzyme portfolio supports oil refining, structured lipid production, and fat modification across food manufacturing applications.

Amano is one of the world's leading speciality enzyme manufacturers, with a product lineup of enzymes that produce a variety of oligosaccharides, including maltotriose, isomaltooligosaccharides (IMO), and cyclodextrins.

These enzymes are used in the liquefaction and saccharification of starch.

Enzymes are used worldwide for improving the quality of bread-making. Our specialty enzymes contribute to maintaining the softness and increasing the volume of bread, thereby enhancing its overall quality. These professional baking enzymes support both artisanal and industrial bread production.

We can prevent aging and preserve the quality of rice. In addition to aging prevention, it improves the quality of rice.