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ANUGA Food-Tec 2018 .

MRI Forum .

Interdisciplinary reformulation of foods – Acceptance of less sugar, salt and saturated fatty acids

. Less sugar in dairy products by enhancing the sweetness of lactose

Marco Steffens, Peter Chr. Lorenzen

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

Sugar content of dairy products

22.03.2018 2

Product Total sugar/ 100 g

Dr. Oetker Mousse Zitrone 21.0 g

Leckermäulchen Milchquark Schoko 20.0 g

Lünebest Mousse Zitrone 18.4 g

Lünebest Kirsche auf Vanille 16.9 g

Müller Joghurt mit der Ecke Rhabarber 16.2 g

Sontner Sahne Kefir 15.5 g

Bauer Dschungelbuch Vanillejoghurt 14.6 g

Dr. Oetker Vanillesoße 14.0 g

Current situation

Dairy products are containing up to 20 % of sugar, therefrom 5-6 % of lactose

with full caloric value, but less sweetness.

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

- Enhanced sweetness from lactose

- Bi-enzymatic system

- Lactose hydrolysis (β-galactosidase)

- Glucose-isomerization (glucose-isomerase)

- Expected sugar composition after the treatment

- 50 % galactose, 25 % glucose, 25 % fructose

- Relative sweetness (relating to sucrose, calculated): 0.71

- Process allows enzymatic treatment in lactose solutions up to 50 % lactose

- Decisive factor in milk: Ca2+ sensitivity of the glucose-isomerase (UF-permeate)

- Alternative: pure lactose solutions as substrate

Aim of the project

22.03.2018

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Relative sweetness

Sucrose 1

Fructose 1.3

Glucose 0.65

Galactose 0.4

Lactose 0.4

from: Lehrbuch der Lebensmittelchemie

(Belitz, Grosch, Schieberle; 2008)

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

Manufacturing of sweetness enhanced

dairy products

22.03.2018

4

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

Reduction of Ca2+ in UF skim milk permeate

22.03.2018

5

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

Isomerization by immobilized GI (Sweetzyme IT Extra)

22.03.2018 6

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

Vergleich Glucoseisomerisierung

retention time [min]

0 10 20 30 40

PA

D r

esp

on

se

[n

C]

0

200

400

600

800

hydrolyzed lactose (NOLA Fit 5500)glucose isomerisation 1 (Gensweet SGI)glucose isomerisation 2 (Gensweet SGI)glucose isomerisation (Sweetzyme IT Extra)

hydrolyzed lactose (NOLA Fit 5500)

glucose isomerization 2 (Gensweet SGI)

glucose isomerization 1 (Gensweet SGI)

glucose isomerization (Sweetzyme IT Extra)

HPLC fingerprints of sugar sirups

09.10.2017 7

gal glu

lac

GOS fru

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

Sensory profile of different sugar sirups

22.03.2018 8

sweetness

+ 80 %

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

Sensory profile of chocolate dessert

22.03.2018 9

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel

• Problem: calcium sensitivity of glucoseisomerase

• Ultrafiltration + cationic exchanger

• Lactose solutions (up to 50 % lactose)

• Sweetness enhancing factor of lactose: about 80 %

• Sugar reduction of 10-20 % in desserts/ yoghurt (same sweetness)

• Functional carbohydrates

• Galactooligosaccharides

• Lactulose

Conclusions

09.10.2017 10

MRI – Department of Safety and Quality of Milk and Fish Products, Kiel 22.03.2018

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Thank you for your kind attention.................

...................and special thanks to our staff:

Sandra Kleiner, Laura Kurch, Angelika Thoß, Maren Böttcher, Gerda Köpke