Amano Enzyme’s Innovation for Low-Sugar Plant-Based Drinks

With the rising popularity of plant-based beverages driven by health-conscious consumers, there is growing demand for drinks like oat milk. However, conventional methods of production, which use enzymes like β-amylase and α-amylase, result in high saccharide content due to the generation of sugars such as glucose and maltose. Amano Enzyme’s recent patent application addresses this challenge with an innovative enzymatic approach to reduce saccharide levels in plant-based drinks without compromising taste or quality.

Understanding the Enzymatic Solution

The patent pending method leverages maltotriose-generating enzymes to break down starch in plant-based raw materials into maltotriose instead of simpler sugars like glucose and maltose. Maltotriose, a trisaccharide, offers a lower sweetness profile and a more balanced carbohydrate composition, making it an ideal choice for health-focused formulations.

Additionally, the process can incorporate carbohydrate oxidase, an enzyme that oxidizes maltotriose to create saccharic acids such as maltobionic acid. This dual enzymatic approach not only reduces sugar levels but also enhances the functional benefits of the final product by increasing the presence of prebiotic compounds.

Key Production Steps and Enzyme Applications

The process includes:

1. Treatment with α-Amylase: This step breaks down the starch structure, preparing it for the action of maltotriose-generating enzymes.

2. Application of Maltotriose-Generating Enzymes: These enzymes selectively produce maltotriose, significantly reducing the formation of glucose and maltose.

3. Optional Carbohydrate Oxidase Treatment: This step converts maltotriose into saccharic acids, further reducing sweetness while adding functional value.

By utilizing this enzymatic sequence, the method achieves effective sugar reduction and aligns with consumer demands for natural, low-sugar products.

Benefits and Applications in Plant-Based Beverages

Amano’s innovative method has significant implications for plant-based drinks, especially oat milk, which remains one of the most popular alternatives to dairy milk. Key benefits include:

• Lower Sugar Content: The process drastically reduces glucose and maltose levels, catering to health-conscious consumers seeking reduced-sugar options.

• Enhanced Nutritional Value: The production of maltotriose and saccharic acids provides additional dietary fiber and prebiotic benefits.

• Retention of Natural Flavors: Unlike traditional methods, this approach maintains the subtle sweetness and creamy texture of plant-based drinks without added sweeteners.

• Clean Label Appeal: The enzymatic method aligns with consumer demand for minimally processed, natural ingredient profiles.

Implications for the Plant-Based Market

As the market for oat milk and similar drinks continues to expand, this enzymatic innovation could redefine product formulations, making it easier for brands to meet stringent consumer demands for health, sustainability, and taste. This approach also holds promise for broader applications in plant-based foods, enabling sugar reduction while enhancing nutritional profiles.

Disclaimer: This article summarizes the technical advancements described in Amano Enzyme’s patent and provides an overview of its potential applications. For detailed technical or commercial insights, refer to the full patent documentation.