A Finnish innovation has resulted in a patent for the first method for
removing lactose from food without affecting its flavour.
A Finnish innovation has resulted in a patent for the first method for
removing lactose from food without affecting its flavour. In other lactose-free
products, enzymes are used to dissolve the lactose, leaving traces of the
substance, which can affect lactose-intolerant consumers. The traditional method
also changes the taste of milk products, making them sweeter. Lactose-free milk
produced using the patented method tastes the same as untreated milk.
To obtain the lactose-free milk part of the lactose is physically removed
from the milk using chromatographic separation and the rest is hydrolysed. The
lactose content is less than 0.01% according to Valio,
the Finnish company that has produced this milk. The milk is about twice the
price of ordinary milk.
Lactose is the main carbohydrate constituent of milk. This sugar is
hydrolysed by lactase in the intestine. However some people cannot digest
lactose because they have low levels of this enzyme. Lactose intolerance is
genetically determined: the conversion of cytosine to thymidine (C/T) in the
promoter of the lactase gene (position -13,910), makes a person tolerate
lactose. Intolerance to lactose is prevalent in Asian and African populations.
"Lactose intolerance incidence," says Valio Research Manager Olli
Tossavainen, "varies from country to country, ranging in central Europe
between 4-37 per cent and in southern Europe between 40-70 per cent."
With such a potential market, the dairy company has high hopes for the
technology. So far the company exports lactose-free milk to Sweden and "is
licensing the technology to countries where it does not sell the product
itself," says Tossavainen.
To search the database for Tossavainen's work, type "Tossavainen,
O." into the quick
search box and click 'author search'. His work on lactose removal is
discussed in "Low lactose and lactose-free milk and dairy products -
prospects, technologies and applications." by Jelen, P. and Tossavainen, O.
in Australian Journal of Dairy Technology, 2003, 58: 161-165.
Contact: Olli Tossavainen
Email: olli.tossavainen@valio.fi
Tel.: +358 10 381 121