Enzymatic Advancements in Plant-Based Milk: Enhancing Taste and Nutritional Value

Abstract:     Plant-based milk alternatives are growing in popularity due to their sustainability and health benefits. However, challenges such as suboptimal taste, texture, and nutritional value remain barriers to broader consumer acceptance. This study aims to address these challenges by enzymatic modifications of carbohydrates and plant proteins. Key findings demonstrate that enzymatic hydrolysis of carbohydrates can naturally boost sweetness, while improving viscosity for a creamier texture. And targeted enzymatic modifications of plant proteins enhance solubility and create a smoother mouthfeel, addressing common issues with sedimentation and grittiness. These advancements not only improve the sensory appeal of plant-based milk but also contribute to a better nutritional value.