New patent for better tasting lacto-free dairy
DSM’s patent application for Maxilact lactase, which is free from arylsulfatase, has been granted in Europe. Maxilact enables dairy producers to formulate lactose-free dairy products without any off-flavors.
The patent relates to a lactase enzyme, which is free from arylsulfatase. Arylsulfatase is an impurity found in lactase that converts components naturally present in milk to cause off-flavor in lactose-free dairy products, resulting in a limited shelf life. Adding arylsulfatase-free Maxilact to a dairy formulation ensures that off-flavor development is no longer an issue and the shelf life can be extended.
This year marks the 50th anniversary of DSM leading the lactase market. It was the first company to launch a solution for low lactose dairy products, such as milk, ice cream, whey drinks and yogurt.
Merel Roes, Marketing Manager of Maxilact, comments: