DSM lactase - releases the natural sweetness of dairy products.

Merel Roes DSM Dairy Global Business Line
Health is gold, it brings money and wealth, health is a sacred human right and a fundamental condition for people to survive, develop and have fun. With the increasing awareness of health, people began to use fruit, low sugar, sugar-free and other healthy products to replace higher sugar content of food and beverages, and hope to reduce sugar intake in various ways. Natural, simple and healthy low-sugar products have become a mainstream consumer trend. Today's food industry is changing rapidly, and ingredients that were considered beneficial in the past may now harm consumers' health. Producers have long spared no effort to reduce or even eliminate fat from their products, but recently they have turned their attention to sugar.sugar intake is considered an important way to prevent overweight, obesity and caries. In addition, because too much sugar increases the risk of heart disease and diabetes, reducing your intake is also good for your health. In terms of intake channels, soft drinks, cereal desserts, fruit juices, meals, dairy desserts, candy 4 categories of food sugar content ranked in the top four. To reduce sugar intake, consumers need alternatives of taste and quality comparable to sugar, while producers need to find a balance between meeting consumers' growing demand for natural health products and maintaining their taste. This offers many opportunities for dairy production innovation.low-sugar dairy ——— emerging marketsthe global low-sugar dairy industry, its growth trend is rapid. According to statistics, the number of new products on the market has increased by 50% in the past two years, with Latin America and the Asia-Pacific region being the main sources of growth, and the number of new products on the market has doubled since 2010. China's growth momentum has been particularly strong: the number of low-sugar, sugar-free, sugar-reducing foods and beverages increased from 264 in 2010 to 461 in 2014. Since the beginning of 2015, 173 new products have been launched. Today, China is one of the world's largest dairy markets, with sales of 346 billion yuan (excluding infant milk powder) in 2014 and a compound growth rate of 15.5% from 2010 to 2014.Chinese consumers have shown strong interest in healthy, nutritious dairy products. Domestic and foreign dairy companies have also launched or imported low-sugar dairy products in China, such as Mengniu Yuyi C, Yili Yitian, Nestle pregnant women's milk powder, Fonterra children's milk and so on. In addition, Chinese consumers are increasingly favoring high-end dairy products.."Low sugar" is also becoming a selling point for manufacturers. In the market, slogans such as "no added sugar", "reduce sugar" or "less sugar than other products of the same kind" have been common, while publicity about natural sweeteners and natural flavors such as stevia is growing. Manufacturers need better ingredients to meet the growing demand for dairy products to ensure they can compete in high-growth markets, and these ingredients must be easy to integrate and label.natural sweetness of dairy products lactose is the main sugar in milk, its sweetness is lower than sucrose. Lactase is present in the human body and was first used in the production of lactose-free products. It was used more than 50 years ago to reduce the amount of sugar added to dairy products, and lactase more than doubles sweetness by breaking it down into more absorbable, sweeter sugars, glucose and semi-lactose. The relative sweetness of the two sugars is higher than that of lactose, which is close to sucrose. In this way, producers can reduce the amount of added sugar by 10% to 20% without adding additional ingredient labeling (Figure 1). In conjunction with natural sweeteners such as stevia, you can even reduce the amount of added sugar by 50%, while making the sweetness more pure. Whether it's adding only lactase or combining it with natural sweeteners, dairy manufacturers can significantly reduce the amount of sugar added to dairy products without affecting taste.Quality lactase - a golden opportunity for dairy producers As lactase becomes more widely used in dairy products, food producers are facing new challenges, including sucrose conversion enzymes, a common impurity in commercial lactase. Sucrose conversion enzymes break down sucrose into glucose and fructose (e.g. Table 1), and people's perception of sweetness changes over time, with fructose being sweeter and colder than sucrose, but with a relatively short sweetness duration; Sucrose conversion enzymes can cause sucrose levels to be lower than indicated, and fructose can cause other problems for dairy producers with low lactose. In addition, most sugar-sweetened dairy products have low sugar content (5% to 10%). The relatively low sweetness of monosaccharides leads to a decrease in people's perception of sweetness, which in turn leads to a loss of sweetness in sugar-sweetened dairy products. Therefore, sucrose conversion enzymes in lactase can affect the side effects of sugary dairy flavors such as fruit yogurt.can be a serious challenge for low-sugar, sugar-reducing dairy producers. Maintaining the original flavor is an important principle in the design of sugar-reducing dairy formula. The use of inferior lactase will inevitably lead to changes in flavor. One of the advantages of using glucose and semi-lactose to create a natural sweetness is that it tastes similar to sucrose, which satisfys consumers' preference for taste. In this way, the product not only maintains the original pure taste, but also optimizes the production of new low-sugar products such as coffee-flavored milk, milkshakes, drinking yogurt and even curd snacks., DSM has developed a new product free of sucrose conversion enzymes and aromatic sulfate enzymes, the lactase Maxilact LGi ®.an application experiment, Maxilact®LGi was used in the production of yogurt with a sucrose content of 7%, and the sugar varies over time as shown in the table. Unlike lactase, which contains sucrose conversion enzymes, sucrose is not broken down during yogurt production (see table 2). The sucrose content of the sample did not decrease after 4 weeks of storage under freezing conditions, and no structural defects or odors were observed. During the same storage period, the sucrose content of samples using other lactases decreased significantly, and the glucose and fructose content increased. Sucrose was not detected (not shown) after 4 weeks of storage of some samples.To prevent odors The use of lactase has grown considerably since it was first used in low-lactose products, but there is still an industry-wide problem - low-lactose products can produce odors even during shelf life. Through extensive scientific research, DSM has found that a common hybrid enzyme in lactase preparations, aramidase, converts a natural ingredient in the emulsion into methylphenol, creating an odor. Based on this finding, DSM has developed commercial lactase preparations that do not contain aramidase, helping dairy manufacturers produce high-quality low-lactose products that maintain a refreshing taste during their lifetime. DSM has been granted patents for the invention in Europe, China, the United States, Japan, New Zealand, Australia and other countries.easy to integrateeasy to use lactase to produce dairy products. In the milk production process, the use of heat sterilization or pasteurization of standard milk heat treatment sterilization, and then the milk cooled to 6 to 8 degrees C, and add lactase evenly stirred. Lactose is hydrolyzed until the residual lactose content requirement is met, and the lactase is inactivated by heating before packaging. In the yogurt production process, no steps are required other than lactase (see Figure 2). When the pH is 5, the neutral lactase is inactive. Using lactases ®, such as Maximact®LGi, that do not contain sucrose conversion enzymes, allows manufacturers to reduce the amount of added sugar without breaking down the added sugar, which greatly improves the stability of the entire production process. In addition, since sucrose-free conversion enzymes are not expected, there is no need to worry about sugar content being lower than the proportion on the final product label.view of the history of global innovative dairy products and the growing demand for natural low-sugar products, the market potential for low-sugar and natural-sugar dairy products is huge and deserves investment from manufacturers. Ingredients such ® Maxilact®LGi lactase maximize the natural sweetness of dairy products, reducing the amount of flavored milk or sweetened yogurt by about 20% without affecting their taste. Used with ingredients such as natural flavors or stevia, you can even reduce the amount of added sugar by 50%. In addition, because Maxilact®LGi is free of aramid and sucrose conversion enzymes, the final product tastes more pure and its performance is more stable during its shelf life. The product can be easily integrated into a variety of applications, especially suitable for Chinese dairy manufacturers who want to make full use of raw materials to produce high-quality, natural, low-sugar dairy products.
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