New lactase improves production of lactose-free products


Novozymes, the world’s leading enzyme provider, has launched Saphera a lactase   enzyme   that sets a new standard for production and quality of a wide range of lactose-free   products,  including   milk and  fermented dairy products  such as  yogurt.  Originated from Bifido- bacterium bifidum, Saphera differs considerably   from traditional   lactases made from yeast, and is the first, major innovation  in this growing industry for years.
With Saphera, the desired lactose level can be more precisely measured and easily reached. This is because less oligosaccharides car bohydrates are formed during the reaction compared to yeast lactases, particularly when producing  0.01% lactose-free milk.
“Saphera works at lower pH and higher  temperature than  other  lactases and is therefore  not only suit- able  for production of lactose-free milk and  other  products,  but  also for fermented dairy products,” says Simon Lyndegaard, Director, Food Platforms & Strategic Development. “It works extremely well in yogurt production better than conventional yeast-based lactases.
In addition, the lack of invertase and other  critical side  activities  makes Saphera  a great  solution  in sweetened dairy products, maintaining physical  and  organoleptic  proper- ties during shelf life better  than any other product on the market.”
Saphera converts lactose in dairy to galactose and glucose. This enables the dairy producer to reduce the amount of added sugars and still achieve the same  degree  of sweet- ness  in lactose-free  dairy products. This offers the dairy producer the opportunity for more attractive product labels with claims of reduced added sugar.
Lactose intolerance is a common   condition,   particularly in emerging markets. In addition, health-conscious consumers are increasingly   demanding   healthier ‘free-from’ products, a trend that has moved lactose-free dairy products from being  a specialty  segment to mainstream  and enabling  dairies to address new, higher-margin   markets that are growing at three or four times faster than the market for other dairy products. Through partnerships with customers across the industry,  Novozymes is helping transform the quality and sustainability of food and beverages. 

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