DuPont Nutrition & Biosciences has launched its new flagship dairy enzyme – DuPont Danisco Nurica – which is said to facilitate up to 35% total sugar reduction while generating prebiotic dietary fibre in situ through the natural conversion of lactose.
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 in search of healthier choices.
Standard lactase works by breaking down the milk sugar lactose into its component parts: glucose and galactose. According to DuPont, the breakthrough functionality of Nurica lies in the natural transformation of the galactose molecule into galactooligosaccharides (GOS) – 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.
“GOS is the main fibre in infant formula and is known to stimulate beneficial bifidobacteria in the gut,” said Clementina Dellomonaco, global product manager, dairy enzymes, DuPont Nutrition & Biosciences.
“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.”
DuPont said that in trials, the product has shown no detectable impact on the acidification process, taste or texture.
Another addition to the DuPont lactase range – Danisco Bonlacta – is both fast-acting and stable at high temperatures, the company said.
Dellomonaco added: “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.”
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