Modifier for plant-based cheese

Enzymatic treatment with pullulanase, cyclodextrin-producing enzyme, glucoamylase, α-amylase, and β-amylase addresses the challenge of achieving specific cheese-like properties in vegetable cheese, resulting in improved texture and flavor.

WO2026141286A1PCT designated stage Publication Date: 2026-07-02AMANO ENZYME INC +1
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Patent Information

Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
AMANO ENZYME INC
Filing Date
2025-12-22
Publication Date
2026-07-02

AI Technical Summary

Technical Problem

Existing methods fail to effectively impart specific physical properties to vegetable cheese, such as cheddar or mozzarella-like textures, due to the significant differences between plant-based and animal-based protein materials.

Method used

The use of specific enzymes, including pullulanase, cyclodextrin-producing enzyme, glucoamylase, α-amylase, and β-amylase, derived from various microorganisms, to treat starch and impart desired properties to vegetable cheese.

Benefits of technology

Enzymatic treatment enables vegetable cheese to achieve physical properties similar to cheddar or mozzarella cheese, enhancing its flavor and texture.

✦ Generated by Eureka AI based on patent content.

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Patent Text Reader

Abstract

Provided is a technique for imparting specific physical properties to plant-based cheese.　The present technology provides a modifier for plant-based cheese, the modifier containing one or more enzymes selected from the group consisting of pullulanase, cyclodextrin-producing enzymes, glucoamylase, α-amylase, β-amylase, and 4-α-glucanotransferase. In the modifier for plant-based cheese according to the present technology, using pullulanase and / or a cyclodextrin-producing enzyme makes it possible to impart physical properties similar to those of cheddar cheese to the plant-based cheese. Additionally, in the modifier for plant-based cheese according to the present technology, using glucoamylase and / or α-amylase makes it possible to impart physical properties similar to those of mozzarella cheese to the plant-based cheese.
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