DuPont Nutrition & Biosciences Presents Leading-edge Enzymes for Low-sugar, High-fiber, Lactose-free Dairy

New lactases enable fermented dairy products with multiple nutritional claims

Wilmington, October 31, 2019: DuPont Nutrition & Biosciences 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. Designed for today’s major dairy trends, the series enables targeted innovation via an all-in-one addition.

The new flagship dairy enzyme – DuPont™ Danisco® Nurica™[1]– 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.

Well-aimed at healthy diet trends

No other dairy enzyme provides such a well-aimed opportunity to tackle 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[2].

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 GOS – GalactoOligoSaccharides – a prebiotic dietary fiber. This process can deliver a reduction in milk sugar of 35 percent or more, depending on the lactose content in the matrix.

“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,” saidClementina Dellomonaco, Global Product Manager, Dairy Enzymes.

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,” said Dellomonaco.

[1] Product availability is dependent on in-country regulations and legislation. Please contact your local DuPont representative for additional details

[2]https://www.sciencedaily.com/releases/2019/01/190110184737.htm

Corporate Comm India (CCI Newswire)