DuPont launches new lactases

By Jim Cornall contact

- Last updated on GMT

Using Nurica, manufacturers can fine-tune the sugar, fiber and lactose content of their dairy products. Pic: DuPont
Using Nurica, manufacturers can fine-tune the sugar, fiber and lactose content of their dairy products. Pic: DuPont

Related tags: Dupont, Lactase, Fiber, Fibre

DuPont Nutrition & Biosciences has launched what it says is its new flagship dairy enzyme – DuPont Danisco Nurica – which facilitates up to 35% total sugar reduction while generating prebiotic dietary fiber in situ through the natural conversion of lactose.

Using Nurica, manufacturers can fine-tune the sugar, fiber 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 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 galactooligosaccharides (GOS) – a prebiotic dietary fiber. 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, 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​.”

DuPont said in application trials, the product has shown no detectable impact on the acidification process, taste or texture.

Lactose-free benefits

Another addition to the DuPont lactase range – DuPont Danisco Bonlacta – is fast-acting and stable at high temperatures, boosting the efficiency of dairy production lines, DuPont said.

“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 said.

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