Lactase, sweeteners... How to achieve the reduction of sugar in dairy products without reducing taste?

:
pixabayis an important food and beverage category, with annual sales of dairy products exceeding US$
125
billion (
IDFA
,
2017
), occupying an important market position. As consumers prefer healthy foods with low calories and low sugars, there is also more demand for dairy products. Because sugar has a huge impact on the taste, texture, color and viscosity of dairy products, dairy products tend to have very high sugar content, and how to reduce the sugar content of dairy products without sacrificing flavor and negatively affecting product sales has become a huge challenge.1Noviesin, a maker of lactase-reduced sugar -enzymes, recently developed a free online tool that can help dairy producers reduce added sugars in their products. When you go to the website, the tool asks about the amount of lactose and sucrose in yogurt or flavored milk to calculate how much sucrose can be added after using the company's
Saphera
®
.Novosti's
Saphera
®
is a lactase solution that, by adding lactase, not only produces low-lactose or lactose-free yogurt, but also improves digestion and absorption, but also improves sweetness and the tissue structure of yogurt, thereby reducing the amount of sugar used to improve the tissue structure of yogurt to reduce sugar.lactose itself is not particularly sweet, but when broken down into glucose and semi-lactose using lactase, it produces
50%
sweetness higher than it used to be. So you don't need to add too much sugar or other sweeteners to achieve the same sweetness as before.Photo Source: Noviesen 2 Dairy's Sugar Reduction Program In addition, researchers at the Journal of Dairy Science published a report in the Journal of Dairy Science that suggests a range of options available to the dairy industry to reduce sugar in products such as ice cream, yogurt and flavored milk without sacrificing taste.ice cream is one ofmost consumed dairy products in the world. To achieve the sweetness consumers need,
10
% to
14
% sugar is added. Studies have shown that ice cream shows higher bitterness and aftertaste and lower cream concentration after reducing sugar and fat. Among the effective ways the researchers have found to reduce sugar are: . Sweetening with sorbitol and sucralose and reducing calories is currently the most popular, reducing total calories, sugar or lipids by up to
25
percent.Photo Source:
pixabay. . . erythythrol and lactose alcohol can be used to make low-calorie ice cream, which is more commonly used in sugar reduction in ice cream because it provides volume and texture and is low in calories.frozen yogurt is often considered a healthy alternative to ice cream because of its low fat content and high levels of probiotics, and the replacement of sugar and fat with chrysanthemum powder and isosterone glycol in frozen yogurt maintains a similar sweetness and reduces fat.'s sugar-reducing optionbecause it's good for the body because of its nutrient-rich nutrients, yogurt is often considered a healthy food, but it usually needs sugar to sweeten it to increase tasteability.some studies have found that high-lying sweeteners have been very successful in reducing the sugar content of yogurt, and that sweeteners do not affect the vitality of probiotic microorganisms or negatively affect the yogurt production process.sugar reduction program for dairy drinksdairy drinks are popular in children and adults and have a better taste, thereby increasing the intake of milk in the general public. Chocolate milk is the most popular taste, but it usually has a high sugar content and is therefore a common target for sugar reduction techniques. photo source:
pixabay parents prefer natural calorie-free sweeteners to calorie-containing sweeteners as a source of sweetness in chocolate milk. , the most successful technique for reducing the sugar content of dairy products is to replace sugar with calorie-free sweeteners, and the direct reduction of sugar and lactose hydrolysing has shown great potential. -reducing option for flavored milk is popular with children and adults because of its rich and varied tastes. Studies have shown that flavored milk increases milk consumption, but reducing its sugar content can be very expensive. study, parents prefer natural non-nutritional sweeteners to nutritional sweeteners as a source of sweeteners in chocolate milk. At the same time, some studies have found that chocolate milk can directly reduce added sugar, if not more than
30
%, children and adults can still accept.