Lactose Reduction in Milk Powder via Enzyme Optimization
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Solution Overview
Problem
Conventional methods for manufacturing lactose-free or low-lactose milk products result in a decrease in taste and mouthfeel, making them less efficient and effective for consumer consumption.
Innovation Solution
A method involving heating a milk substrate to 30-80°C and adding lactase in the range of 0.1-3 wt.% for 20-180 minutes, optimizing conditions such as temperature, lactase amount, and residence time to efficiently reduce lactose content while preserving the taste and texture of milk powder.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If membrane filtration and enzymes are used for lactose hydrolysis, then lactose content is reduced, but taste and mouthfeel deteriorate
Solution Approach 1:
The patent changes the parameters of lactose hydrolysis by using a combination of acid treatment (pH adjustment) followed by enzyme treatment with lactase at optimized temperatures (30-80°C) and residence times (20-180 minutes). This parameter optimization allows effective lactose reduction to at most 5 dry wt.% while preserving taste and mouthfeel properties that were deteriorated in conventional methods
2Quantity of substance
If conventional lactose-free methods are used, then lactose content is reduced to zero, but consumer satisfaction decreases due to taste loss
Solution Approach 1:
Instead of completely removing lactose (excessive action), the patent applies partial action by reducing lactose content to at most 5 dry wt.%, which is sufficient to address lactose intolerance while preserving enough lactose to maintain the natural taste and mouthfeel of milk products, thereby satisfying consumer preferences
3Quantity of substance
If extended enzyme treatment is applied, then lactose reduction is more effective, but production time increases
Solution Approach 1:
The patent optimizes the residence time parameter to 20-180 minutes at temperatures of 30-80°C, which achieves effective lactose reduction without excessive treatment time. This parameter optimization balances thorough lactose hydrolysis with production efficiency, avoiding the time losses associated with extended treatment while ensuring adequate lactose reduction
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 effectively reduces lactose content in milk powder to at most 5 dry wt.%, producing a product that is suitable for lactose-intolerant consumers, maintains the desired taste and texture, and is produced at an affordable cost.
Implementation Method 1
adding a lactase to the reactor in an amount in the range of 0.1 wt.% of 3 wt.% wherein the residence time of the milk substrate and the lactase in the reactor is in the range of 20 minutes to 180 minutes
Implementation Method 2
enzymes for the hydrolysis of the lactose
Implementation Method 3
the milk in the reactor is heated to a temperature in the range of 30 °C to 80 °C
Data Source
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AI summary
The present invention relates to a method for manufacturing milk powder comprising at most 5 dry wt.% lactose, a device for manufacturing milk powder comprising at most 5 dry wt.% lactose, a system for manufacturing milk powder comprising at most 5 dry wt.% lactose, and milk powder obtainable by the method according to the invention.