Denmark-based enzyme provider Novozymes is introducing a new lactase enzyme, Saphera, which could create a new standard for production and quality of several lactose-free and fermented dairy products.
Saphera originates from Bifidobacterium bifidum, which is a bacterial species of the Bifidobacterium genus.
It is a first-of-its-kind innovation in the lactose-free products industry, differing from other traditional lactases that are produced from yeast.
Compared to other yeast lactases, Saphera forms less oligosaccharides carbohydrates during the reaction, while producing 0.01% lactose-free milk.
Using Saphera desired lactose levels can be both accurately measured and easily reached.
Novozymes Food Platforms and Strategic Development director Simon Lyndegaard said: "Saphera works at lower pH and higher temperature than other lactases and is therefore not only suitable for production of lactose-free milk and other products, but also for fermented dairy products.
"It works extremely well in yogurt production, better than conventional yeast-based lactases.
"In addition, the lack of invertase and other critical side activities makes Saphera a great solution in sweetened dairy products, maintaining physical and organoleptic properties during shelf life better than any other product on the market."
The new lactase enzyme will help transform the lactose present in dairy into galactose and glucose, enabling the dairy manufacturer to retain the sweetness level while reducing the amount of sugar to the lactose-free dairy products.
Novozymes is partnering with several customers across the industry in a bid to provide more lactose-free dairy products for the present day health-conscious consumers.
