DSM’s new patent guarantees absence of off-flavor in lactose-free dairy
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: “DSM is delighted to have been granted this patent. It rewards our long-standing scientific efforts and investments to improve lactose-free products. Maxilact is our promise to our customers to develop stable lactose-free dairy products without any off-flavors. The lactose-free dairy market continues to expand globally and we see a rapid growth in overseas exports. This requires a longer shelf life and is thereby putting extra demands on enzyme quality. With Maxilact our customers are able to deliver on their brand promise, no matter where in the world the consumer is located.”