Lactose-free Products: Production Technology and Future Market

DOI

10.2991/978-94-6463-036-7_169How to use a DOI?

Keywords

Lactose persistence; Lactase; Lactose-free product; Lactose-intolerant; Hydrolysis of lactose

Abstract

Milk provides humans with nutrients that the body needs, such as calcium. It also enables the host to have higher levels of short-chain fatty acids, thus providing a major source of energy for the host's body. Lactase helps humans to break down large molecules of lactose into smaller molecules of glucose and galactose. Unfortunately, however, the frequency of lactase persistence varies greatly in human populations due to a variety of factors, including geographical and dietary cultural differences, as well as genetic phenotypes. Many people lose their lactase enzyme in adulthood. As a result, they are unable to digest milk. Most Asians are lactose intolerant. To date, there is still a lack of sufficient evidence to explain the genetic pattern of lactase persistence. In recent years, the product range of lactose-free products has diversified and consumers have more choices. This paper will discuss the persistence of lactase, production technologies for lactose-free products by literature review, (intermittent and aseptic) have some problems including high cost, uncontrollable amount of lactase and unstable reaction rate at high temperature. Based on the existing problems and disordered market, it is suggested that the relevant international organization should establish a standard level of lactose-free products and standardize market.

Copyright

© 2022 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Xiqiao Liu
PY  - 2022
DA  - 2022/12/31
TI  - Lactose-free Products: Production Technology and Future Market
BT  - Proceedings of the 2022 2nd International Conference on Economic Development and Business Culture (ICEDBC 2022)
PB  - Atlantis Press
SP  - 1145
EP  - 1149
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-036-7_169
DO  - 10.2991/978-94-6463-036-7_169
ID  - Liu2022
ER  -