Coffee
Our enzymes improve the extraction efficiency of coffee extract and maintain quality by preventing precipitation during coffee extract storage.
Get more coffee from your beans.
CoffeeMax™ reduces the viscosity of coffee, increasing filtration speed and extraction yield. Maximize production for both hot and cold brew coffees without compromising on quality.
Overview
Coffee extract is processed by roasting, grinding, and extracting green coffee beans. However, coffee mannan can slow filtration during the extraction process, and bottled coffee can precipitate during storage, causing further problems. Amano’s specialty enzymes can improve yield, increase filtration speed and reduce precipitation in your coffee production.
Solutions of Amano Enzyme
Improve extraction volume and increase filtration speed.
Mannanase “Amano” BGM10 dramatically increases extraction speed by breaking down coffee mannan. This shortens filtration time and increases extraction yield, providing a cost advantage in coffee production. Yield improvement can be seen in as little as two hours, depending on the concentration of CoffeeMax in the bean mixture.
Less precipitation, clearer coffee.
Coffee extracts may precipitate over time, reducing quality. Mannanase “Amano” BGM10 decreases sedimentation, ensuring high-quality coffee extracts for longer periods.
Application Resources
We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.
Request Application Materials
Fruit juice
Clear fruit juice drink and improved filtration with Amano enzymes.
Oligosaccharides
Amano is one of the world's leading specialty enzyme manufacturers, with a product lineup of enzymes that produce a variety of oligosaccharides, including maltotriose, isomaltooligosaccharides (IMO), and cyclodextrins.
Tea
Our enzymes can improve the extraction rate of tea extract, maintain quality by preventing creaming down, and differentiate tea extract by enhancing flavor
