Enzymes for low-sugar, high-fibre, lactose-free dairy

DuPont Nutrition & Biosciences offers dairy manufacturers a flexible enzyme range for fermented dairy products that are low in sugar, high in fibre 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 fibre 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 fibre in the diet. According to a major review by the World Health Organization, average fibre consumption is still well below the recommended 25g daily intake[2].

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 generally in search of healthier choices.

(Photo courtesy DuPont)

Transforming sugar into fibre

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 fibre. 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 fibre 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,” said Clementina Dellomonaco, Global Product Manager, Dairy Enzymes.