Plant-Based Meat Enzymes for Protein Processing
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.
Advanced Meat Alternative Solutions
Creating authentic plant-based meat products requires sophisticated enzyme technology to transform plant proteins into meat-like textures and flavors. Our specialized enzymes address the key challenges in plant-based meat production.
Overview
Discovered over a century ago, umami is one of the five basic tastes created by the presence of the amino acid glutamate. Umamizyme™ Pulse is specially formulated for a wide variety of plant proteins to naturally enhance savory flavor while reducing bitterness.
Umami Flavor Enhancement Technology
Our enzymes naturally extract and enhance umami flavors from plant proteins, creating the savory, meaty taste that consumers expect. These flavor-enhancing enzymes help reduce the need for artificial flavoring while improving overall taste profiles.
Texture Optimization Solutions
Specialized protein-modifying enzymes that create fibrous, meat-like textures in plant-based products. These enzymes help achieve the bite, chewiness, and mouthfeel that closely resemble traditional meat products.
Off-Flavor Reduction Technology
Enzymes that effectively reduce or eliminate undesirable flavors and odors commonly associated with plant proteins, particularly bean-like or grassy notes. This results in cleaner, more appealing flavor profiles.
Plant-Based Meat Applications
Our enzyme solutions support a comprehensive range of plant-based meat applications across multiple product categories. For ground meat alternatives, our enzymes enhance burgers, meatballs, and crumbled products by improving texture and flavor development. In whole muscle products such as steaks, chicken breasts, and structured products, our solutions provide the fibrous texture and authentic mouthfeel that consumers expect. Our technology also supports processed meat alternatives including sausages, deli meats, and specialty products by optimizing protein functionality and flavor profiles. Additionally, we provide specialized enzyme solutions for seafood alternatives, enabling manufacturers to create authentic fish fillets, shrimp, and other seafood products with proper texture and taste characteristics.
Solutions of Amano Enzyme
Enhanced meat flavor.
Meat substitutes are often processed from legumes such as soybeans and peas. These legumes have a distinctive aroma, which is one of the challenges in developing plant-based meat alternatives.
UmamiZyme™ Pulse increases glutamate and cysteine in plant proteins. Glutamate adds the savory flavor. Cysteine provides the “meaty” flavor when browned in the Maillard reaction. Umami and meatiness are enhanced in plant proteins without adding another ingredient to the label, unleashing two flavor boosts for a delicious experience. Umamizyme™ Pulse also increases the perception of saltiness in plant-based meat without increasing the level of added salt on the ingredient label.
Improved texture.
Plant proteins treated with other enzymes do not work well in the extrusion process. With Umamizyme Pulse, you can treat the plant protein before extrusion to increase the flavor of the protein itself.
Benefits of Our Plant-Based Meat Enzymes
Our plant-based meat enzyme solutions deliver comprehensive benefits that transform plant proteins into authentic meat alternatives. Enhanced umami development occurs through natural savory flavor enhancement, creating the deep, satisfying taste that consumers associate with traditional meat products. Improved texture is achieved through specialized protein modification that creates meat-like fibrous structure, providing the proper bite, chewiness, and mouthfeel. Odor reduction technology effectively eliminates undesirable plant protein odors, particularly bean-like or grassy notes that can detract from the eating experience. Nutritional enhancement is accomplished through improved protein digestibility and bioavailability, making plant-based products more nutritious and functional. Additionally, our clean label solutions provide natural processing alternatives that support ingredient transparency and consumer preferences for recognizable, natural ingredients.
Protein Processing Technology
Our enzyme technology transforms plant proteins through controlled hydrolysis and modification, creating functional ingredients that perform like animal proteins in meat alternative applications.
Processing Benefits and Performance
Our advanced enzyme processing technology delivers significant performance improvements across multiple functional areas. Enhanced protein functionality is achieved through improved binding and gel formation capabilities, enabling plant proteins to behave more like animal proteins in food applications. Water retention properties are substantially improved, resulting in better moisture retention and increased juiciness in the final products. Fat integration is optimized through better fat distribution and enhanced mouthfeel, creating more satisfying and authentic eating experiences. Cooking performance is enhanced to provide authentic cooking behavior and appearance, ensuring that plant-based meat alternatives respond to heat and cooking methods in ways that closely mimic traditional meat products.
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
Plant-Based Cheese Enzymes for Dairy Alternative Production
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.
Plant-based beverage
We enhance the emulsification and mouthfeel of plant-based beverage while also enabling sugar-free options.
Plant-Based Yogurt Enzymes for Dairy Alternative Processing
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.
