DuPont Nutrition & Biosciences launches Bonlacta dairy enzyme in North America for lactose-free market
DuPont said the product allows for process optimization and cost reduction, enabling production of a wide range of lactose-free dairy products at competitive costs.
Bonlacta is fast acting under refrigeration conditions and is able to withstand high temperatures to enable new, optimized processes with faster lactose hydrolysis targets. The company added that its thermal properties make it optimal for flash pasteurization or high-temperature short-time (HTST) processing.
“The demand for lactose-free milk is growing rapidly across North America and we see Bonlacta as critical to meeting that need,” Clementina Dellomonaco, global product line manager, dairy enzymes at DuPont Nutrition & Biosciences, said.
“We know the exceptional performance of Bonlacta can create cost-competitive products, allowing more dairy producers to go mainstream with lactose-free milk.”
DuPont said Bonlacta also has superior filterability during in-line milk processing to reduce down time and delivers cost savings during production, and that it has a clean taste in products stored at refrigerated or ambient temperatures.
Less undesired off-flavors and less undesired reactions bring opportunities for use in new products such as hybrid milks with many added ingredients. The fast lactose hydrolysis process is further accelerated by salt addition, which the company said makes Bonlacta suitable for use in fresh cheese and related dairy applications.
And, DuPont added, its high enzyme stability, relative dose reduction, and lactase addition flexibility during processing are advantages for milk and dairy product producers.
Bonlacta is part of the DuPont Danisco suite of lactase enzymes.
