Novozymes has officially launching Saphera, a lactase enzyme that is setting a new standard for production and quality of a wide range of lactose-free products, including milk and fermented dairy products such as yogurt.
Saphera originated from Bifidobacterium bifidum, which differs considerably from traditional lactases made from yeast, making the product the first major innovation in this growing industry for years.
“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,” says Simon Lyndegaard, Director, Food Platforms & Strategic Development. “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.”
Saphera converts lactose in dairy to galactose and glucose, enabling dairy producers to reduce the amount of added sugars while still achieving the same degree of sweetness in lactose-free dairy products.
As lactose intolerance is a common condition, particularly in emerging markets, and health-conscious consumers are increasingly demanding healthier “free-from” products, lactose-free dairy products have moved from being a specialty segment to a mainstream product.
Saphera is applicable for a broad range of dairy products including fresh, ESL and UHT milk, milk drinks, cream, ice cream, fermented dairy products and dulce de leche. Saphera is available in a variety of formulations to meet varying processing needs, and is sold as a liquid standard product for use in batch process and in in-line dosing systems. It is also sold as a sterile liquid product for use in aseptic in-line dosing systems.