Plant-based cheese
Amano's enzymes can help create high-protein plant-based cheeses that stretch and melt beautifully like regular cheese while maintaining its creamy texture and robust flavor.
Overview
With the growing interest in non-dairy products for a more sustainable food supply, consumer interest in plant-based cheese is also rising. While regular dairy cheese is generally considered a good source of protein and calcium, plant-based cheese often contains very little protein and is high in carbohydrates. The addition of protein to plant-based cheese significantly reduces its extensibility, heat melting, and gelatinizing capacity resulting in a brittle, unappealing product.
Plant-Based Cheese Nutrition Facts Table
Nutrition Facts per 100g1)2)
Content | Plant-based cheese (Coconut-based) | Dairy cheese (Cheddar) |
Calories | 250 kcal | 429 kcal |
Total Fat | 21 g | 36 g |
Staturated Fat | 14 g | 21 g |
Sodium | 0.8 g | 0.8 g |
Total carbohydrate | 21 g | 0 g |
Dietary fiber | 0 g | 0g |
Total Sugars | 0 g | 4 g |
Protein | 0 g | 25 g |
Calusium | 0 g | 0.7 g |
Solutions of Amano Enzyme
CheeseMax™ PB can help create high-protein cheese that stretches and melts beautifully.
Texture is a major challenge for high-protein plant-based cheeses, leading to difficulties in processing and resulting in a product with a brittle, unappealing texture. CheeseMax PB, developed with Amano Enzyme’s technology, solves all these problems, and helps develop plant-based cheese with high protein content, extensibility, and heat-melting ability.
References and Cited Papers
1) Nutrients 2022, 14, 1247.
2)U.S. Department of Agriculture. FoodData Central. Cheddar Cheese. April 1, 2019
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
EMC
Create the perfect flavor of aged cheese using Amano specialty enzymes designed for EMC without the expensive and time-consuming aging process.
Plant-based milk
We enhance the emulsification and mouthfeel of plant-based milk while also enabling sugar-free options.
Plant-based yogurt
Amano’s specialty enzymes can improve the water retention properties.