Plant-based milk

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

Solutions of Amano Enzyme
Application Resources

Plant-based dairy products are popular alternatives to cow’s milk, but taste and mouthfeel still matter to today’s consumers.

Amano’s enzymes not only increase the sweetness of plant-based dairy alternatives but also help them stay creamy and smooth. By offering an outstanding sensory experience without added ingredients, Amano can help create a product consumers will return to again and again.

Overview

Plant-based dairy is increasingly sought after by consumers, but consumers want a non-dairy alternative that can match cow's milk's protein content, taste and mouthfeel, which can present some unique challenges for manufacturers.

Nutritional Composition of Cow's Milk and Plant-Based Milk (per 100 ml)

The table below summarizes the differences in nutritional composition between typical plant-based milk and cow’s milk. Most plant-based milks are lower in protein and grain-based milks are higher in sugar¹⁾.

Nutrition(/100ml)	Cow’s milk	Almond drink	Pea drink	Soy drink	Oat drink	Rice drink
Calorie	66 kcal	22 kcal	45 kcal	42 kcal	48 kcal	61kcal
Protein	3.5 g	0.4 g	2.1 g	3.3 g	1.1 g	0.2 g
Carbohydrates Sugars	4.7 g 4.7 g	2.4 g 2.4 g	2.1 g 1.4 g	2.7 g 2.5 g	7.2 g 3.5 g	13.1 g 8.5 g
Fat	3.7 g	1.1 g	3.2 g	1.9 g	1.5 g	0.9 g

Solutions of Amano Enzyme

Protein Glutaminase “Amano” 500 (PG500) helps create delicious high protein plant-based milks.

Increasing protein content in plant-based milk can create poor mouthfeel and less stable foam. When added to hot coffee, plant-based milks with added protein are also prone to curdling and separating.

Amano's PG 500 ensures a smooth mouthfeel, even with increased protein content. It also prevents precipitation and maintains uniformity even when hot coffee is added. Our enzymes improve protein solubility at a lower pH so your products stay creamy and smooth.

The Amano AMTN 1.2L solution can create the sweet taste of cow’s milk with zero sugar.

Consumers want the sweet taste of cow’s milk in a plant-based milk. Plant-based milk has a higher added sugar content because manufacturers need to break down the starch to reduce viscosity and make it easier to process. This results in a higher added sugar content on the nutrition fact panel., which does not appeal to consumers.

AMTN 1.2L breaks down starch to a trimer – which allows for the processing of grain milks such as oat and rice, but can be labeled on the Nutrition Fact panel as carbohydrates and not added sugars. While reducing the amount of sugar (G1, G2) produced from the substrate, G3 can achieve zero sugar (G1+G2=less than 0.5g/100ml) while producing mildly sweet plant-based milk.

References and Cited Papers

¹⁾ Commercial products in local supermarkets in Europe

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.

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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.