Learn more about using enzymes for dairy drinks, soft drinks and beers
Key to improving productivity and quality of beverages and food, Enzymes contribute to reducing production costs within Brazilian food industries.
Natural proteins that function as catalysts for biochemical reactions and are obtained through fermentation or plant extraction processes, Beverage enzymes are used to make beers, tastier and healthier dairy drinks and also soft drinks.
For the food industries, enzymes promote efficient water and energy saving processes, thus producing high quality drinks, with independent industrial production, efficient and much healthier.
Within a food and beverage production industry, enzymes can be dosed in different ways and in different processes., meeting the needs of each product and customer, improving yields, production costs, flavor, etc.
Understand the benefits of enzymes for dairy drinks, soft drinks and beers:
Light beer and creamy foam: The artisanal beer manufacturing process goes hand in hand with the use of enzymes for beverages, and bring several benefits to the quality of beer and play a more than important role in reducing costs, raw material time and energy, in addition to reducing the need for additives and chemicals during the manufacturing process.
Beverage enzymes also ensure greater extraction speed, must recovery, creamier foam, greater colloidal and sensorial stability between batches, etc. There are numerous benefits to these drinks.
Less sugar for soft drinks: As we said in another post, One of the biggest challenges facing the food and beverage sectors today is the challenge of making their products healthier and more sustainable. With the increase in obesity, the rate of diabetics and people addicted to too sweet drinks also increases, like soft drinks.
After research carried out by Mintel, where it says that the consumption of soft drinks is still very high and the sugar level is very high, consumers are looking for less sweet or naturally sweet drinks. Beverage enzymes could help produce reduced-sugar soft drinks, ensuring they are healthier.
Zero lactose: Enzymes are also important for the production of milk and lactose-free products, which would be the main carbohydrate in milk. Although, the enzyme lactase is capable of hydrolyzing the lactose molecule and releasing the monosaccharides glucose and galactose, that must be absorbed by the body, allowing lactose intolerant people to consume these milk-derived drinks. Additionally, the sweet taste of milk increases due to the use of enzymes.
Contact us we will be very happy to assist you.
Visit our page on Facebook It's ours Linkedin
Liked this post? Access our Press and stay up to date with the latest news.