New enzymes improve production of coffee, and yield, taste, and aroma of tea products
Amano Enzyme has released new enzymes designed to improve the quality and production capability of coffee and tea beverages.
Photo © Shutterstock.com/ Dmitrij Skorobogatov
Amano Enzyme (Elgin, IL) has released new enzymes designed to improve the quality and production capability of coffee and tea beverages. The coffee enzyme reduces the viscosity of coffee to improve the filtration speed, increasing the production capability for hot and cold brew coffees without affecting flavor. The tea enzyme is meant to increase the aroma, decrease turbidity and improve taste. This means a richer, better tasting, and more aromatic tea. The enzyme also improves yield of hot and cold brew teas.
“The addition of these enzymes will give our customers greater options for improving the quality and production of their products for the dynamic and growing beverage market,” says Ken Iritani, vice president, technical services for Amano, in a press release.
