PLANT BASED DAIRY ALTERNATIVES 2021
Fine adjustment
of sweetness
Plant-based milk substitute drinks are trendy
Demand for plant-based milk substitute beverages
has risen steadily in recent years. Various
types of grain play an important role as
raw materials. The production of grain-based drinks
brings several technological challenges, and these can
be addressed effectively with the use of enzymes.
SternEnzym helps here, with a series of enzymes
that enable problem-free production and allow tuning
of the beverages to give them the desired characteristics.
In a series of steps, the viscosity, mouthfeel and
sweetness of cereal drinks can be adjusted precisely
to the desires of the customer.
Enzymes for the production of
high-quality cereal drinks
The microbial enzymes in the SternEnzym Optizym series
work best under the influence of heat. Highly active
bacterial α-amylases reliably break swollen starch
down into readily soluble dextrins. This makes it possible
to adjust the viscosity of the beverage, as well
as prevent the formation of an unsightly sediment in
the product container from recrystallised starch. This
first step in starch reduction is also necessary in order
to give the drink a natural sweetness in the course of
further processing.
Fine adjustment of the sweetness is performed in
the sweetening phase with other enzymes that break
dextrins down into sugars. In this step, the liquefied
grain is cooled to about 60 °C and saccharified to
the desired sweetness with the help of enzymes. The
choice of enzymes determines the sugar composition
of the final product, which in turn determines the
sweetening power and sweetness profile. ß-amylases
primarily split maltose and maltotriose from dextrins,
giving a pleasant, mild sweetness. A maltose concentration
of 60 to 80 % of the total sugar content can
be attained in this way. Glucoamylases, on the other
hand, split off single glucose molecules. This monosaccharide
has twice the sweetening power of maltose,
and gives a quick rise in sweetness.
The stop button for enzyme treatments
Technical enzyme applications have extensive benefits
in beverage manufacture. These natural aids make it
(photo: SternEnzym)
possible to use a wide variety of grains, permit innovative
recipes and enable a longer shelf life of the final
products. Besides, nutrition-conscious customers welcome
the moderate sweetness, instead of table sugar.
But how can the enzymatic reaction be stopped once
the product reaches the desired sweetness? The enzymes
used to saccharify the mash are inactivated in
the normal process of pasteurising the beverage, rendering
them inert.
32 · January/February 2021 ¦ international-dairy.com
/international-dairy.com
