DuPont Nutrition releases new enzyme range for fermented dairy products

UK –  DuPont Nutrition & Biosciences has developed  a new range of enzymes for fermented dairy products designed to meet current trends in the dairy industry, by enabling targeted innovation via an all-in-one addition.

According to the company, the new lactases can now offer dairy manufacturers the market’s ‘most flexible’ enzyme range for fermented dairy products that are low in sugar, high in fiber and lactose-free.

The new flagship dairy enzyme, DuPont Danisco Nurica, is a breakthrough in enzyme technology, facilitating up to 35 percent total sugar reduction while generating prebiotic dietary fiber in situ through the natural conversion of lactose.

The dairy enzyme provides a well-aimed opportunity to tackle the widespread demand for lower sugar levels and higher fiber in the diet, the company said.

According to a major review by the World Health Organization, average fiber consumption is still well below the recommended 25g daily intake.

Using Nurica, DuPont Claims that manufacturers can fine-tune the sugar, fiber and lactose content of their dairy products to achieve multiple nutritional claims.

The enzyme is able to benefit consumers who are either lactose intolerant or generally in search of healthier choices.

Transforming sugar into fiber

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 fiber.

DuPont notes that this process which can deliver a reduction in milk sugar of 35 percent or more, depending on the lactose content in the matrix, with no detectable impact on the acidification process, taste or texture.

“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,” said Clementina Dellomonaco, Global Product Manager, Dairy Enzymes.

Efficient lactose-free benefits

The ingredients and solutions company has also added DuPont Danisco Bonlacta to the DuPont lactase range. The enzyme delivers further flexibility for the lactose-free market

According to the company, 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,” said Dellomonaco.

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