DuPont Nutrition & Biosciences presents enzymes for low-sugar, high-fibre, lactose-free diary
New lactases enable fermented dairy products with multiple nutritional claims
DuPont Nutrition & Biosciences is now able to offer dairy manufacturers flexible enzymes range for fermented dairy products that are low in sugar, high in fibre and lactose-free. Designed for major dairy trends, the series enables targeted innovation via an all-in-one addition.
The new flagship dairy enzyme - DuPont Danisco Nurica - is an enzyme technology, facilitating up to 35% total sugar reduction while generating prebiotic dietary fibre in situ through the natural conversion of lactose.
Well-aimed at healthy diet trends
No other dairy enzyme provides such a well-aimed opportunity to address the widespread demand for lower sugar levels and higher fiber in the diet. According to a major review by the World Health Organization, average fiber consumption is still well below the recommended 25g daily intake.
Using Nurica, manufacturers can fine-tune the sugar, fibre and lactose content of their dairy products to achieve multiple nutritional claims that benefit consumers who are either lactose intolerant or generally in search of healthier choices.
Transforming sugar into fibre
Standard lactase works by breaking down the milk sugar lactose into its component parts: glucose and galactose. The breakthrough functionality of Nurica lies in the natural transformation of the galactose molecule into GOS – GalactoOligoSaccharides – a prebiotic dietary fibre. This process can deliver a reduction in milk sugar of 35% or more, depending on the lactose content in the matrix.
Clementina Dellomonaco, global product manager, dairy enzymes, DuPont, said, "GOS is the main fiber in infant formula and is known to stimulate beneficial Bifidobacteria in the gut. Research also has documented the contribution of GOS to increased mineral absorption and a sense of satiety. Inactivation of the enzyme via heat treatment ensures the stability of GOS in fermented dairy applications."
In application trials, the DuPont Danisco lactase has shown no detectable impact on the acidification process, taste or texture. The outcome is delicious, stable, high-quality fermented dairy products, innovatively tailored to consumer health trends.
Efficient lactose-free benefits
Another addition to the DuPont lactase range – DuPont Danisco Bonlacta – delivers further flexibility for the lactose-free market. Bonlacta is both fast-acting and stable at high temperatures, boosting the efficiency of dairy production lines.
“Consumers are often looking for various combinations of benefits. By expanding our dairy enzyme range beyond GODO-YNL2 with these groundbreaking new lactases, we can give manufacturers the freedom to accommodate those needs in innovative yogurt, fresh cheese, milk, frozen desserts and other fermented dairy products,” Dellomonaco concluded.