What is Vegan Amylase Enzyme listed as an ingredient in Nancys Cultured Soy?
The vegan enzyme we use to make our Nancy’s Soy Yogurt is obtained from the mycelia (roots) of the fungus Aspergillis Oryzae. This is the same strain used to make the ancient, traditional Japanese rice drink called amazake. Its function is to break the large brown rice starch molecule into a simple sugar, known in its purest form as rice syrup. This not only sweetens the rice but also makes it more digestible. The following is a brief description of how the enzyme is produced. The fungal culture is inoculated into a liquid nutrient media composed mainly of soy bean protein and corn syrup and grown submerged and free-form until the media is fully fermented and the enzyme is produced. The mycelia are then filtered out and the enzyme is separated by molecular weight to a purified soluble state. We use it in small amounts, for the production of our soy yogurt, which is a blend of organic brown rice amazake and organic soy milk. Based on the information from our supplier, this vegan enzyme
