Immobilised lactase enzyme
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The hydrolysis of lactose increases solubility and sweetness, but lowers the viscosity of whey and permeate. With an ordinary falling film evaporator hydrolysed whey or permeate can be concentrated to syrup with 55 - 75% of dry matter.
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Hydrolysed demineralised whey syrup or whey permeate syrup has a pleasantly rich taste. It has a long shelf life, from one to six months, depending on the storage conditions.
There are numerous applications for the whey or permeate syrup. In principle, whey syrup can be applied whenever natural milk proteins and sweetness are preferred.
The core of the Valio Hydrolysis Process is a column filled with Valio IML. The Valio IML enzyme is an immobilised beta-galactosidase enzyme, which splits lactose into glucose and galactose. It is possible to reach a high degree of hydrolysis, easily up to 95%.
Major advantages of the process are substantially lower enzyme costs and continuous processing.
Contact person is Mr. Esa Laurinsilta,
Tel. + 358 10381 3027.
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