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DuPont launches new dairy enzymes

DuPont Nutrition & Biosciences can now offer dairy manufacturers what the company claims is the market’s most 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 is designed to enable targeted innovation via an all-in-one addition.

The new dairy enzyme – DuPont Danisco Nurica– is described as a breakthrough in enzyme technology, facilitating up to 35% total sugar reduction while generating prebiotic dietary fibre in situ through the natural conversion of lactose.

According to DuPont, 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, the company notes.

Using Nurica, DuPont says that 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.

Standard lactase works by breaking down the milk sugar lactose into its component parts: glucose and galactose, DuPont explains. The functionality of Nurica lies in the natural transformation of the galactose molecule into GOS – GalactoOligoSaccharides – a prebiotic dietary fibre. This process is said to be able to deliver a reduction in milk sugar of 35% 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.

In application trials, the DuPont Danisco lactase is said to have shown no detectable impact on the acidification process, taste or texture. The outcome is, the company says, delicious, stable, high-quality fermented dairy products, innovatively tailored to consumer health trends.

Another addition to the DuPont lactase range – DuPont Danisco Bonlacta – is designed to deliver further flexibility for the lactose-free market. Bonlacta is described as 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.