The Novonesis lactase range offers comprehensive solutions for producing low- or lactose-free dairy products. It also enables reducing added sugar. The portfolio covers all applications in fresh, fermented, and non-fermented dairy, and is suitable for both batch processes and in-line or aseptic dosing systems. The two main solutions, Saphera® and Lactozym® Pure, allow producers to select the optimal lactase based on pH, temperature, and product type, ensuring consistent sensory quality and high process efficiency.

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Features

  • Comprehensive lactase portfolio for all fresh dairy applications;
  • Two main solutions adapted to different processing conditions:

    • Saphera® – lactază de origine Bifidobacterium, activă pe un interval larg de pH
    • Lactozym® Pure – lactază de drojdie, optimă pentru pH neutru
  • Extra-pure enzymes, with no detectable side activities (protease, invertase, lipase, amylase);
  • Contribute to sensory stability and extended shelf life;
  • Compatible with batch, in-line, and aseptic systems;
  • Available in standard liquid, sterile, and concentrated formats;

Saphera® vs. Lactozym® Pure 

Saphera®

  • Active at low pH (pH 4–6) and higher temperatures;
  • Ideal for fermented products (yoghurt, kefir);
  • Not inactivated by pH; retains partial activity after pasteurisation;
  • Enables complete lactose hydrolysis even during fermentation;
  • Optimal solution for lactose-free yoghurt.

Lactozym® Pure

  • Active mainly at pH > 5.0;
  • Irreversibly inactivated below pH 5.0;
  • Fully inactivated by standard pasteurisation;
  • Ideal for milk, cream, and non-fermented applications;
  • Provides precise control of hydrolysis before heat treatment.

Advantages

  • Ability to produce lactose-free (<0.01%) or reduced-lactose dairy products;
  • Reduction of added sugar by enhancing natural sweetness (glucose + galactose);
  • Maximum flexibility in selecting the right solution for each process;
  • Maintains taste, texture, and sensory profile;
  • Faster processes and lower enzyme usage cost in in-line applications;
  • Compatible with „lactose-free” and „clean label”. labelling

Applicability

Lactose-Free Yoghurt – Efficient Solutions with Saphera®

Producing lactose-free yoghurt requires a lactase capable of functioning under fermentation conditions, where pH drops rapidly. Saphera® is a lactase specifically developed for fermented products, active across a wide pH range and capable of hydrolysing lactose even during fermentation. This enables the production of lactose-free yoghurt (<0.01%) with balanced taste, stable texture, and a sensory profile identical to that of conventional products. Saphera® provides producers with technological flexibility and reliability in developing lactose-free yoghurt ranges.

Sugar Reduction Through Lactose Hydrolysis

Lactose hydrolysis using lactase converts lactose into glucose and galactose, sugars with higher sweetening power. This process enables the reduction or elimination of added sugar in many dairy applications without affecting product taste. Saphera® and Lactozym® Pure solutions allow producers to optimise natural sweetness while maintaining texture, stability, and sensory quality. Sugar reduction meets the growing demand for healthier products and supports the development of modern formulations aligned with current nutritional trends.