DuPont Nutrition & Biosciences has created a lactase enzyme range designed to meet the current trend for fermented dairy products that are low in sugar, high in fibre and lactose-free.
The DuPont Danisco Nurica dairy enzyme is claimed to facilitate up to 35% total sugar reduction while generating prebiotic dietary fibre in situ through the natural conversion of lactose. The enzyme allows manufacturers to fine-tune the sugar, fibre and lactose content of dairy products to achieve nutritional claims that benefit consumers who are lactose intolerant or seeking healthier choices.
Standard lactase breaks down the milk sugar lactose into its component parts: glucose and galactose. The functionality of Nurica lies in the natural transformation of the galactose molecule into GOS — GalactoOligoSaccharides — a prebiotic dietary fibre. This process is claimed to deliver up to a 35% reduction in milk sugar, depending on the lactose content in the matrix.
In application trials, the DuPont Danisco lactase has shown no impact on the acidification process, taste or texture. The reported outcome is tasty, stable, high-quality fermented dairy products, tailored to consumer health trends.
Another addition to the DuPont lactase range is DuPont Danisco Bonlacta. Suitable for the lactose-free market, the lactase is fast-acting, stable at high temperatures and is designed to improve the efficiency of dairy production lines.
Phone: 1800 789 308
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