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Gepzymes® ingredient solutions support plant-based meat and seafood manufacturers by improving texture formation, binding strength, water-holding capacity (WHC), and emulsion stability in products made from pea, soy, wheat, and mixed plant proteins.
Our systems are designed to work under controlled conditions to improve bite, chew, cohesiveness, and cook-loss control, helping deliver consistent structure in burgers, nuggets, sausages, and extruded meat analogues—while maintaining clean-label processing efficiency.
Applications:
Burgers & patties | Nuggets | Sausages | Kebab/mince | Extruded meat analogues | Plant-based seafood
🥩 Texture & Bite | 💧 Juiciness (WHC) | 🧬 Protein Binding | 🍳 Cook-loss Control | ⚙️ Process Consistency
Gepzymes® solutions support plant-based dairy manufacturing by improving mouthfeel, stability, emulsification, and texture in oat, almond, soy, coconut, and blended dairy alternative systems. Our processing aids help manage common issues such as sedimentation, phase separation, viscosity drift, and unstable emulsions—supporting smooth texture and consistent performance in fermented and non-fermented plant-based dairy formats.
Applications:
Plant milks & creamers | Yogurt/curd-style | Cheese analogues | Ice cream | Whipping cream alternatives
🥛 Emulsion Stability | 🥄 Creamy Mouthfeel | ❄️ Freeze–Thaw Stability | ⚖️ Low Sedimentation | ✅ Consistent Texture
Gepzymes® solutions enable controlled processing of plant proteins to improve solubility, dispersibility, hydration, and functional performance in protein ingredients used across food and nutrition applications.
By managing protein functionality under controlled conditions, our systems support improved emulsification, foaming stability, and texture performance—helping manufacturers create more stable, higher-performing plant protein ingredients.
Applications:
Protein beverages (RTD) | Protein powders | Nutrition blends | Bars | High-protein bakery | Sports nutrition
🧪 Controlled Processing | 🌊 Solubility & Dispersion | 🫧 Foaming Support | 🧴 Emulsification | 📈 Ingredient Consistency
Gepzymes® supports plant-based meat & seafood analogues, dairy alternatives, functional plant proteins & hydrolysates, taste/off-note management, and processing efficiency for manufacturing operations.
Commonly used bases such as pea, soy, wheat, rice, oat, chickpea, lentil, and blended plant proteins can be supported—final selection depends on the process conditions and target functionality.
Targeted systems can enhance protein network formation, cohesiveness, sliceability, and bite by improving binding and structure development, especially in burger, nugget, sausage, and minced formats.
By improving water-holding capacity (WHC) and stabilizing emulsified matrices (where applicable), solutions can reduce moisture/fat release during cooking and improve eating quality.
They support emulsion stability, viscosity control, mouthfeel, and reduced sedimentation, improving performance in plant milks, creamers, yogurt-style products, and ice cream bases.
They are proteins processed to improve solubility, dispersibility, emulsification, foaming, and processing stability, commonly used in beverages, nutrition blends, bars, and high-protein foods.
Yes. Specific processing approaches can support bitterness reduction, cleaner taste, and improved flavor balance, especially in pea/soy systems—trial validation is recommended for each formulation.
Addition points depend on the process: commonly during slurry preparation, hydration/mixing, pre-emulsification, controlled processing tanks, or ingredient preparation before shaping/extrusion or filling.
Plant proteins such as soy, pea, lentil, or wheat often have complex structures that are harder for the body to digest compared to animal proteins. Enzymes like proteases hydrolyze these large protein molecules into smaller peptides and free amino acids, increasing their digestibility and bioavailability. This ensures the body can absorb more essential amino acids for muscle growth and repair.
In plant-based meat, dairy alternatives, nutritional drinks, and bakery products, enzymes can modify protein structures to improve solubility, emulsification, foaming, gelation, and water-holding capacity. This leads to better texture, mouthfeel, and stability in the final product—key factors for consumer acceptance and product success.
Many plant proteins naturally contain compounds that affect taste and nutrition, such as beany flavors, phytic acid, or trypsin inhibitors. Targeted enzymatic treatment reduces these unwanted elements, resulting in a milder flavor profile, improved shelf-life, and higher nutritional quality—making plant proteins more appealing in premium food formulations.