Benefits of enzymes in plant-based drinks
Enzymes offer a natural, efficient and specific solution to solve many of the challenges presented by plant-based raw materials during beverage production.
Our enzymes offer benefits such as:
Improved texture and fluidity
Enzymes such as amylases and glucanases act on the polysaccharides present in cereals, reducing excessive viscosity and facilitating a smoother, more pleasant texture. This is especially useful in oat drinks, where beta-glucans can create an overly thick consistency if not properly controlled.
Increased natural sweetness
Amyloglucosidases and other enzymes that act on starches and maltose release simple sugars like glucose. This process not only improves the product’s sensory profile but also allows for a reduction or elimination of added sweeteners, resulting in a naturally sweeter and more balanced beverage.
Stability during storage
In plant-based beverages, one of the main challenges is preventing solids sedimentation and phase separation. Enzymatic action on certain structural compounds helps improve product homogeneity and colloidal stability, reducing the need for artificial stabilizers and extending shelf life.
Removal of unwanted components
Certain enzymes reduce or eliminate compounds such as beta-glucans or proteins that can interfere with filtration or cause cloudiness. This facilitates more efficient filtration and improves the beverage’s visual clarity, a feature highly valued by the end consumer.
Nutritional and digestive adequacy
The enzymatic hydrolysis of starches, proteins, and fibers not only improves texture but also increases nutrient bioavailability. This results in beverages that are easier to digest and have a better functional profile, ideal for consumers with specific nutritional needs, such as children, the elderly, or athletes.
Practical examples
Oat drinks
One of the main challenges with oats is controlling beta-glucans, which in high concentrations create a viscous texture that is difficult to filter. The application of glucanases like Biobeta P 100 breaks down these bonds, resulting in a lighter, more homogeneous, and easier-to-process beverage. Furthermore, its use improves filterability and reduces operating costs in production.
Rice or mixed cereal drinks
In these cases, amylases like Bialfa are used to break down the complex starches present in the grains. This promotes their conversion into simple sugars, increasing the product’s natural sweetness and improving its flavor without the need for external sweeteners. It also reduces the beverage’s density, making it easier to package and store.
Amyloglucosidase application
In beverages requiring a more pronounced sweet profile without added sugars, enzymes such as Glucozyme are incorporated, which act on α-1,4 glycosidic bonds to release glucose. This treatment is especially useful in infant formulas or energy drinks, where sweetness and quick energy are desired in a single plant-based matrix.
Control in gluten-free beverages
When producing gluten-free beverages, it is essential to eliminate any trace of cereal protein. The use of specific enzyme solutions, such as the two-component Bioglamin + Biopeptin system, allows for the effective breakdown of gluten proteins without altering the beverage’s other functional properties. This strategy is particularly useful in oat beverages, where traces of gluten are common.
Compatibility with heat treatments and UHT processes
The enzymes used in plant-based beverages can be applied under mild conditions and easily inactivated by ultra-high temperature (UHT) treatment. This allows for their seamless integration into established industrial processes, maintaining the safety of the final product and its microbiological stability.
Stability in mixtures with acidic beverages such as coffee
By partially modifying the proteins present in oats through specific enzymatic treatments, it is possible to prevent their destabilization upon contact with acidic beverages such as coffee. This allows for the formulation of plant-based beverages that do not precipitate, maintaining a homogeneous texture and stable appearance, ideal for baristas or ready-to-drink beverages.