In-situ Production of GOS in Milk: Kerry Group's Latest Innovation
DAIRY & ALTERNATIVES NUTRACEUTICALS
GOS are produced from lactose via the enzymatic transgalactosylation reaction of beta-galactosidase, an enzyme commonly found in Bifidobacterium species. This process involves converting lactose into GOS while reducing its breakdown into glucose and galactose. The result? A lower sugar content and an increase in dietary fiber, aligning with the growing consumer preference for reduced-sugar, "clean label" products.
Traditional methods of producing GOS often rely on external (ex situ) production, which adds calories and necessitates ingredient labeling that may conflict with consumer desires for simplicity. A recent patent application by Kerry Group proposes a novel and efficient approach to producing GOS in dairy products, addressing the demands for reduced sugar, fewer additives, and enhanced consumer health benefits. This patent introduces an in situ method, transforming lactose directly within milk-based products to produce GOS while retaining a natural ingredient profile.
Key Innovations in GOS Production
The Kerry patent emphasizes two methods for producing GOS in dairy products:
1. Low-Temperature Inactivation of Beta-Galactosidase
The patent reveals that beta-galactosidase can be effectively inactivated at significantly lower temperatures than previously established methods. For instance:
Inactivation at 72–78°C for at least 12 minutes ensures residual beta-galactosidase activity is reduced to 0.1% or lower.
Unlike prior methods requiring higher temperatures, this approach minimizes the risk of off-flavors or undesired product changes.
2. Combined GOS Production and Enzyme Inactivation
A novel "one-step" method combines GOS production and enzyme inactivation:
The process occurs at 62–66°C for 2–6 hours, simultaneously producing GOS and reducing residual enzyme activity to less than 1%.
This method shortens production time while maintaining the stability of GOS, enhancing industrial scalability.
These innovations make GOS production more energy-efficient and compatible with large-scale dairy processing, eliminating the need for high-temperature pasteurization or extensive cooling.
Applications and Benefits
The proposed methods offers new opportunities for creating GOS-enriched dairy products, including milk, yogurt, and infant formula. By converting lactose to GOS, these methods significantly reduce sugar content, catering to health-conscious consumers seeking low-sugar options. Additionally, GOS fibers have fewer calories than sugar, making them ideal for low-calorie formulations. The in situ production process enhances clean label appeal by eliminating the need for external additives, resonating with the growing demand for natural and simple ingredient profiles. These innovations not only improve the nutritional profile of dairy products but also align with consumer trends, ensuring a competitive edge in the market.
The Road Ahead
By leveraging enzymatic precision and optimizing production conditions, this innovation holds promise for reshaping how prebiotic dairy products are created, paving the way for healthier and more sustainable food choices. As consumer demand for digestive health solutions and sugar reduction continues to grow, such advancements are poised to play a pivotal role in the evolution of the global dairy industry.