Enzyme & Heat Treatment

When working with starchy bases for your plant-based products, an enzyme treatment is needed to reduce viscosity and break down the starch.

Enzymes are an essential step in plant-based processes such as Oat milk/yoghurt. An enzyme treatment will break down the complex carbohydrates in the base (i.e. starch in rolled oats or oat flour) into simpler sugars.

This gives the product base natural sweetness and improves the mouthfeel.

After the enzyme has converted the required amount of starch, it must then be deactivated via heat treatment.

The specific make-up of the enzyme treatment and heat treatment steps vary from process to process, and can be tailored to suit your specific requirements.