Fermented Milk Product GOS Stability via Enzyme Inactivation
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Solution Overview
Problem
There is a need for a method to produce post-pasteurized fermented milk products with stable levels of galacto-oligosaccharides (GOS) and low lactose levels that can be stored at ambient temperature without perish, suitable for consumption by lactose-intolerant individuals.
Innovation Solution
Inactivating the beta-galactosidase enzyme by heat treatment at a low pH, specifically between 70°C to 85°C and below pH 5, after GOS formation, to maintain stability of GOS over time and reduce lactose content in fermented milk-based products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If beta-galactosidase enzyme is used to produce GOS in fermented milk products, then GOS levels increase providing health benefits, but the enzyme continues to degrade GOS over time reducing stability
Solution Approach 1:
The patent applies preliminary action by inactivating the beta-galactosidase enzyme through heat treatment at low pH before the product is distributed and stored. This preliminary inactivation prevents the enzyme from degrading GOS during storage, thereby maintaining GOS stability over time while preserving the GOS production benefits achieved during fermentation.
2Stability of the object's composition
If heat treatment is applied to inactivate beta-galactosidase enzyme, then GOS stability improves, but energy consumption increases
Solution Approach 1:
The patent applies parameter changes by utilizing the low pH environment already present in fermented milk products (pH < 5 due to lactic acid fermentation) to reduce the temperature required for enzyme inactivation. Instead of requiring high temperature heat treatment, the combination of low pH and moderate heat (below 95°C) achieves enzyme inactivation, thereby reducing energy consumption while maintaining GOS stability.
3Reliability
If high temperature heat treatment is used to inactivate enzyme, then enzyme inactivation is effective, but GOS degradation increases
Solution Approach 1:
The patent applies parameter changes by exploiting the low pH condition (pH < 5) created during fermentation to enable enzyme inactivation at lower temperatures (below 95°C). This approach maintains the reliability of enzyme inactivation while avoiding the GOS degradation that would occur with high temperature treatment, thus resolving the contradiction between effective inactivation and substance preservation.
4Ease of operation
If fermented milk products are stored at ambient temperature, then consumer convenience improves, but product shelf life and safety deteriorate
Solution Approach 1:
The patent applies preliminary action by inactivating the beta-galactosidase enzyme through heat treatment at low pH before distribution. This preliminary inactivation ensures that the enzyme cannot degrade GOS or cause further fermentation during ambient temperature storage, thereby extending shelf life and ensuring product safety while allowing convenient storage without refrigeration.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method ensures the stability of GOS in fermented milk products for extended periods at room temperature, reducing lactose levels and enabling calorie reduction, while maintaining the health benefits of GOS for lactose-intolerant consumers.
Implementation Method 1
Galacto-Oligosaccharides (GOS) are non-digestable carbohydrates produced by the enzymatic treatment of lactose, by a beta-galactosidase
Implementation Method 2
The beta-galactosidase (EC 3.2.1.23) enzyme performs two different reactions, hydrolysis of lactose and transgalactosylation
Implementation Method 3
The inactivation of the enzyme avoids the degradation of the GOS previously formed. Thus, this invention also relates to the method for producing the fermented milk-based product herein disclosed
Implementation Method 4
Inactivation of beta-galactosidases in dairy applications is done by heat treatment or, alternatively, by applying low pH
Data Source
AI summary
The present invention relates to a fermented milk-based product comprising a combination of low levels of lactose and stable levels of galacto-oligosaccharides (GOS) produced in-situ and methods thereof.