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 | | DIGESTIBLE DAIRY PRODUCTS FROM DSM | | | DSM | | 30/10/2007 | | | Awareness of the nutritional benefits of low lactose foods and drinks has sparked a worldwide increase in demand for these products. Maxilact®, DSM’s highly versatile, pure lactase enzyme enables manufacturers to create high value, clean tasting, easy to digest low lactose dairy products with wide consumer appeal.
No longer consumed exclusively by those with lactose intolerance or sensitivity, many people now purchase low lactose products to support healthy digestion or because of their sweet taste. Maxilact benefits manufacturers looking to meet this burgeoning demand. Key applications for Maxilact include low lactose yoghurt, fresh cheese, milk, ice cream, spreads, cooking cream, desserts and butter. Maxilact also offers additional functional benefits in ice cream – it provides improved scoopability and avoids crystallisation.
“Maxilact enables manufacturers to create a range of dairy products that many consumers had previously avoided due to digestive problems,” comments André de Haan, Business Manager Dairy Enzymes, DSM Food Specialties. “Manufacturers can now develop low lactose foods, rich in nutritional benefits to meet the growing demand from consumers for easily digestible dairy products.”
Derived from the dairy yeast strain, Kluyveromyces lactis, Maxilact efficiently converts lactose into glucose and galactose, yielding a low lactose milk product. This pure lactase enzyme is free from unwanted side activities associated with off flavour formation. This ensures clean taste even at the end of its shelf life. Maxilact is also Kosher and Halal certified.
An experienced technical service team is dedicated to working with manufacturers to develop low lactose dairy products. | |
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