DuPont Nutrition launches Bonlacta, an enzyme for lactose-free milk


Bonlacta is designed for high-temperature, short-time processing enabling lactose-free milk to become a mainstream reality for North American producers

lactose free

Photo © ValentynVolkov

DuPont Nutrition & Biosciences (New Century, KN) launched Bonlacta enzyme, enabling process optimization and cost reduction for lactose-free products in North America. The new enzyme is fast acting under refrigeration conditions and can withstand high temperatures for faster lactose hydrolysis targets. Because of its thermal properties, it’s optimal for flash pasteurization or high-temperature short-time (HTST) processing for fluid milk and milk-derived products.

“The demand for lactose-free milk is growing rapidly across North America and we see Bonlacta as critical to meeting that need,” said Clementina Dellomonaco, global product line manager, dairy enzymes at DuPont Nutrition & Biosciences, in a press release. “We know the exceptional performance of Bonlacta can create cost-competitive products, allowing more dairy producers to go mainstream with lactose-free milk.”

Bonlacta offers a clean taste and fewer reactions, which opens the door for use in new products such as hybrid milks with added ingredients. The fast-lactose hydrolysis process is further accelerated by salt addition, so the enzyme can be used in fresh cheese and related dairy applications. Additionally, its high-enzyme stability, relative dose reduction, and lactase addition flexibility during processing are significant advantages for milk and dairy product producers. 

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