anuga food-tec 2018 · from: lehrbuch der lebensmittelchemie (belitz, grosch, schieberle; 2008) mri...
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![Page 1: ANUGA Food-Tec 2018 · from: Lehrbuch der Lebensmittelchemie (Belitz, Grosch, Schieberle; 2008) MRI – Department of Safety and Quality of Milk and Fish Products, Kiel Manufacturing](https://reader034.vdocuments.mx/reader034/viewer/2022052616/60a211880f57b5778d21a074/html5/thumbnails/1.jpg)
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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
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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.
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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
3
Relative sweetness
Sucrose 1
Fructose 1.3
Glucose 0.65
Galactose 0.4
Lactose 0.4
from: Lehrbuch der Lebensmittelchemie
(Belitz, Grosch, Schieberle; 2008)
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MRI – Department of Safety and Quality of Milk and Fish Products, Kiel
Manufacturing of sweetness enhanced
dairy products
22.03.2018
4
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MRI – Department of Safety and Quality of Milk and Fish Products, Kiel
Reduction of Ca2+ in UF skim milk permeate
22.03.2018
5
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MRI – Department of Safety and Quality of Milk and Fish Products, Kiel
Isomerization by immobilized GI (Sweetzyme IT Extra)
22.03.2018 6
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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
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MRI – Department of Safety and Quality of Milk and Fish Products, Kiel
Sensory profile of different sugar sirups
22.03.2018 8
sweetness
+ 80 %
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MRI – Department of Safety and Quality of Milk and Fish Products, Kiel
Sensory profile of chocolate dessert
22.03.2018 9
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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
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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