Enzyme launched for low-lactose taste saving
DSM claims that its lactase-derived Maxilact LGX product will help create new markets and even applications for reduced and lactose-free goods by extending their shelf life and preserving taste.
According to DSM, the enzyme, which was globally launched at last month’s Health Ingredients Europe (HIE) trade show, has been targeted as a means of providing either functional ‘easy digestion’ products or lactose free formulations.
Lactose innovation
A spokesperson for the company said that although it had been producing the Maxilact product range for 25 years, the latest innovation can reduce the risk of off-flavour development that can occur during a product’s shelf life.
“This means an improved taste in consumer products and an opportunity for the producer to extend the shelf life of the product,” said the spokesperson. “Both will certainly have a positive influence on developing new markets for lactose free milk.”
Maxilact LGX is isolated from the dairy yeast Kluyveromyces lactis. According to DSM, the product hydrolyses lactose into the monosaccharides glucose and glactose, which can produce a naturally sweet product that is low on lactose.
A company spokesperson claims that as a neutral lactase, Maxilact LGX can be used in a number of dairy products in a pH neutral environment.
Health push
Ardy van Erp, DSM dairy enzymes product manager, said that the launch was particularly important for the company as a means of tapping into considerable consumer demand for healthier diets.
“Many people are adapting their diet with a view to improving their health and wellbeing,” she stated. “Individuals looking for ease of digestion and those with lactose intolerance are embracing the low lactose trend – resulting in a growing market.”
Aside from developing the ingredient, the manufacturer says that it can also work with dairy groups to ensure more cost efficient processing in their operations by using ingredients like its Maxilact range.
