Amano showcases new enzymes for tea, coffee, protein beverages at IFT 2019
VP technical services Ken Iritani said: “The new coffee enzyme reduces the viscosity of coffee, improving filtration speed and vastly increasing production capability for both hot and cold brew coffees without affecting flavor.
The new enzymes designed for tea, meanwhile, will increase yield and improve flavor, for hot and cold brew products, he said.
“The tea enzymes will increase the aroma of the tea product, decrease turbidity and improve taste. The result is a richer, tastier, and more aromatic tea. In addition, the enzymes will increase product clarity, enhance color, and improve yield.”
Amano will also be showcasing Protein Glutaminase Amano 500 (PGA 500), an enzyme that improves the solubility of proteins at lower pH levels, helping manufacturers develop fruity protein shakes and other beverages without some of the technical issues that can occur once the pH drops below a certain level, said the company.
Amano Enzyme USA has also tapped into the non GMO trend over the past couple of years with a new line of Non GMO enzymes. The organisms used to produce the enzymes are non genetically engineered, while the fermentation media and the carriers are Identity Protected (IP) non-GMO.
- Visit Amano Enzyme USA at booth #2619 at the IFT show in New Orleans June 2-5
