Constant Helper

The rising global consumption of milk and other dairy products has been fueled by a growing lactose-intolerant population and a greater consumer awareness of the benefits of calcium, which is primarily due to widespread publicity on osteoporosis. By treating milk and milk-based products with lactase enzymes, manufacturers are able to break down lactose in the products for targeted consumers.

Lactases break lactose down in milk products into a mixture consisting primarily of glucose and galactose, which can be safely digested by lactose-intolerant consumers. The resulting milk product has a naturally sweet taste, which is traditionally used in the manufacturing of ice-cream. While the resultant glucose and galactose are sweeter than lactose, they enhance the taste and ensure a smooth texture of the product. This is because lactose usually crystallizes at low temperatures, causing 'sandiness' in ice-cream. However, glucose and galactose remain dissolved. Lactases are also used to improve product filterability and reduce the likelihood off-flavors.

Protein meals

While dairy products containing enzymes promote digestion, proteinfortified beverages prove to be popular among consumers who strive to stay healthy. Vegetable and dairy proteins are key ingredients in these beverages, and enzymes are used to create soluble proteins. These proteins are treated with proteases to improve digestibility and provide readily absorbable and soluble proteins or peptides to consumers. Proteases ensure that the hydrolysates are soluble, free from the bitter taste that is often associated with proteins and improve the heat stability of peptides.

Protein hydrolysates enhance the nutritional value of sports drinks as they create clear and soluble products. Besides being beneficial to athletes, protein beverages serve as meal supplements to the elderly who are active. They are also useful in clinical nutritional programs for the elderly who are recuperating from illnesses, as many have poor appetite. Such products are easily absorbed by the body and are isotonic. They are created using an enzymatic hydrolysis process that produces a mixture of low molecular weight peptides from soy protein. When liquid meals are consumed, patients' satiety levels are reached and their appetite returns, ensuring speedier recuperation after a surgery or an illness.

Producing healthier food

Since acrylamide was found in starchy foods that are baked or fried at high temperatures in 2002, there have been a number of health concerns and manufacturers face the challenge of reducing the concentration of the natural chemical substance in their products.

The confederation of the Food and Drink Industries of the European Union (CIAA) in 2006 launched an acrylamide reduction toolbox to offer solutions to assist the affected industries. It contains suggestions on changes in raw materials, processes and recipes, while taking care not to impact brand-specific customer acceptance of products.

Of the options in the Toolkit, the use of the enzyme asparaginase is growing in appeal. It has been proven to substantially reduce acrylamide in foods such as biscuits, crisp bread, crackers and potato-based snacks. Laboratory and pilot tests on the production of fries have also indicated feasible acrylamide reduction. The enzymatic solution has shown to work effectively, as products retain their flavor and look.

While enzymes are not ingredients, they remain as cost-effective processing aids for manufacturers to improve their food and beverage processes, increase the nutritional value of products and reduce the need for additives.

www.novozymes.com