We Make Creamier Cheeses and Egg Products with a Longer Shelf Life
Amano’s specialty enzymes can help you make plant-based cheeses with a creamy texture that melt smoothly, egg-based processed foods with a longer shelf life, sweetened grain-based milks without adding sugars, and more. Whether it’s improving the taste and aroma of butter flavors or removing lactose that causes stomach irritation, our scientists may have the enzyme formulation you need.
DAIRY & EGGS CATEGORIES
Enzyme-modified cheese with aged-cheese aroma
Amano scientists have crafted specialty enzymes that transform young fresh cheese, imparting it with a delicious tasting, classic aged-cheese aroma. Treating cheese with Amano’s enzymes results in enhanced, authentic flavors and complex notes that not only have worldwide appeal but offer an affordable solution for creating shelf-stable cheese products.
Specialty enzymes to improve texture and stability of egg products
Eggs are highly perishable and preserve poorly, separating when frozen and solidifying when heated. Amano’s custom enzymes can make eggs last longer, while preserving their useful qualities in a variety of processed foods. From custard bases that use yolks to egg whites in mayonnaise, Amano not only increases egg shelf life, but also improves its emulsifiability.
Enzymes for lactose-free dairy
Milk is beloved worldwide by children and adults alike for its creamy taste and nutritional benefits. However, for those who are lactose intolerant, drinking milk has meant enduring stomachaches or worse. Thankfully Amano’s scientists have developed enzymes that break down the lactose in milk, resulting in delicious milk-based products that can be enjoyed by everyone.
