Recent News

Influencing the sugar spectrum in oat milk by enzyme products

The market for plant-based milk substitutes has grown significantly in recent years. The preferred taste experience is as diverse as the product range now available on the supermarket shelves. The product’s sweetness plays an important role. Here, too, there is a wide spectrum of preferences, depending on the use and user.
The EnerZyme®-range from Erbslöh’s product portfolio gives our customers the option of individually controlling the impression of sweetness in their products.
The following diagrams use an oat drink to show distribution of the sugar spectrum.

Baseline test conditions: 17% (w/w) oat flour, 90 mins at 65 °C.

Diagram 1: The diagram shows the proportion of glucose, maltose and maltotriose in a 17% oat flour solution after 90 minutes’ treatment with 300 ppm EnerZyme® Amyl, 10 ppm EnerZyme® Visco and 800 ppm EnerZyme® Alpha.

Diagram 2: The diagram shows the proportion of glucose, maltose and maltotriose in a 17% oat flour solution after 90 minutes’ treatment with 300 ppm EnerZyme® Amyl, 10 ppm EnerZyme® Visco, 560 ppm EnerZyme® Alpha and 240 ppm EnerZyme® HT.

Diagram 3: The diagram shows the proportion of glucose, maltose and maltotriose in a 17% oat flour solution after 90 minutes’ treatment with 300 ppm EnerZyme Amyl, 10 ppm EnerZyme Visco and 800 ppm EnerZyme HT.

Depending on the enzyme selected the ratio of different sugars can be influenced, as shown in diagrams 1-3. This has a direct sensory effect on the oat drink. More glucose means a primary impression of sweetness, a lot of maltotriose, on the other hand, lends body but only a slight sweetness. In this way individual customers’ wishes can be achieved using the same initial substrate and the body is supplied with sugars that digest differently.

Influencing the sugar spectrum in oat milk by enzyme products

The market for plant-based milk substitutes has grown significantly in recent years. The preferred taste experience is as diverse as the product range now available on the supermarket shelves. The product’s sweetness plays an important role. Here, too, there is a wide spectrum of preferences, depending on the use and user.
The EnerZyme®-range from Erbslöh’s product portfolio gives our customers the option of individually controlling the impression of sweetness in their products.
The following diagrams use an oat drink to show distribution of the sugar spectrum.

Baseline test conditions: 17% (w/w) oat flour, 90 mins at 65 °C.

Diagram 1: The diagram shows the proportion of glucose, maltose and maltotriose in a 17% oat flour solution after 90 minutes’ treatment with 300 ppm EnerZyme® Amyl, 10 ppm EnerZyme® Visco and 800 ppm EnerZyme® Alpha.

Diagram 2: The diagram shows the proportion of glucose, maltose and maltotriose in a 17% oat flour solution after 90 minutes’ treatment with 300 ppm EnerZyme® Amyl, 10 ppm EnerZyme® Visco, 560 ppm EnerZyme® Alpha and 240 ppm EnerZyme® HT.

Diagram 3: The diagram shows the proportion of glucose, maltose and maltotriose in a 17% oat flour solution after 90 minutes’ treatment with 300 ppm EnerZyme Amyl, 10 ppm EnerZyme Visco and 800 ppm EnerZyme HT.

Depending on the enzyme selected the ratio of different sugars can be influenced, as shown in diagrams 1-3. This has a direct sensory effect on the oat drink. More glucose means a primary impression of sweetness, a lot of maltotriose, on the other hand, lends body but only a slight sweetness. In this way individual customers’ wishes can be achieved using the same initial substrate and the body is supplied with sugars that digest differently.

Recent News