Sugar reduction: Novozymes launches online calculator to help dairies reformulate

Sugar reduction: Novozymes launches online calculator to help dairies reformulate
Enzyme producer Novozymes has developed a free online tool to help dairy companies to reduce the amount of added sugars in their products. The calculator asks for the lactose and sucrose content of yogurt or flavored milk, which it then uses to calculate how much sucrose could be reduced with the use of the lactase Saphera®, the company’s enzyme solution. Saphera breaks down lactose into glucose and galactose, resulting in sugars that are almost 50 percent sweeter, reducing the overall amount of added sugar or sweeteners. Novozymes notes that this calculator will help companies to respond to consumer demands for healthier foods.

“Dairies are under increased pressure to find innovative ways of reducing the sugar in their products. Of course, that’s a task easier said than done. That’s why we created a new online calculator to estimate the potential to reduce added sugar in dairy products when using lactase. The calculator is a model and the first step for developers at dairies to predict how much sugar could be reduced and accelerate their benchtop work,” says Craig Sherwin, Ph.D., Technical Service Manager at Novozymes.

As lactose is not particularly sweet on its own, dairy producers often add sugars to the final product to suit consumer tastes. lactase Saphera®, which is lactase, allows dairy businesses to use less sugar, as well as enabling the production of a wide range of lactose-free products, including milk and fermented dairy products such as yogurt, the company says.

“We know it can be a big step for dairies to change their formulations to use less sugar while keeping the same sweetness. But, with the right tools, it’s possible to meet this consumer demand. Using lactase as a foundation to a toolkit approach for reduced added sugar can strike the right balance,” Sherwin continues.

How to use the Sweetness Calculator

Try the Sweetness Calculator to estimate the potential sugar reduction in dairy products by using the lactase Saphera®
First, choose yogurt or flavored milk.

Then, fill in the field for lactose content in the raw yogurt formula, and the field for sucrose content in raw yogurt formula. The amount of lactose remaining after fermentation will automatically populate.

Now, press calculate. The tool will show you the theoretical amount of reduced sugar that you can use together with the lactase Saphera® to achieve the same relative sweetness as your original process.

Try the Sweetness Calculator to estimate the potential sugar reduction in dairy products by using the lactase Saphera®
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