Methods for reducing glycemic value of dairy compositions
The present invention relates to a process for the production of a dairy composition from a starting material containing lactose. The present invention also relates to the compositions produced by the process of the invention as well as the foods and drinks containing the compositions.
1. A process for producing a diabetic-friendly dairy product having a low glycemic value comprising the steps of:
preparing a composition comprising a lactose source, the composition having a protein content of 4.5% and a lactose content of 1.5%;
treating the lactose source with lactase in a hydrolysis step to form a dairy composition containing glucose and galactose that are derived from hydrolysis of lactose;
treating the dairy composition with glucose isomerase in an isomerization step to convert glucose into fructose, and wherein calcium ions are not removed from the dairy composition prior to the isomerization step and a pH of the dairy composition is not altered prior to the isomerization step, wherein the isomerization step is carried out at 21° C. for 2.5 hours;
producing the diabetic-friendly dairy product with the treated dairy composition, the diabetic-friendly dairy product having a fructose content ranging from 0.3 wt % to 0.5 wt %, wherein the fructose content is a result of the isomerization step; and
wherein the glucose produced in the hydrolysis step is not subjected to an oxidation step.
2. The process of claim 1 , wherein the lactase is obtained from one of the following sources: Kluyveromyces lactis, Kluyveromyces fragilis, Kluyveromyces marxianus, Saccharomyces fragilis, Streptococcus thermophilus, Aspergillus oryzae, Aspergillus niger, Lactobacillus bulgaricus, Lactobacillus helviticus, Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus acidophilus, Streptococcus lactis, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium breve, Bacillus subtilis, Escherichia coli, Sulfolobus species, Pyrococcus fusiosus , green coffee beans, jack beans, bovine liver, and bovine testes either alone or in combination.
3. The process of claim 1 , wherein said glucose isomerase is obtained from Actinoplanes missiourensis, Bacillus coagulans, Streptomyces murinus, Escherichia coli or Arthrobacter species, either alone or in combination.
4. The process of claim 1 , wherein the diabetic-friendly dairy product has the sweetness of milk with a sugar content that is 65-70% less than milk.
5. The process of claim 1 , wherein the treating the dairy composition with glucose isomerase comprises adding 22.6 mL of glucose isomerase per gallon of the lactose source.
6. The process of claim 5 , wherein the diabetic-friendly dairy product comprises approximately 0.7% glucose and approximately 0.5% fructose.
7. The process of claim 5 , wherein the diabetic-friendly dairy product comprises approximately 0 . 9 % glucose and approximately 0.3% fructose.
8. The process of claim 1 , wherein the treating the dairy composition with glucose isomerase comprises adding 8 mL of glucose isomerase per gallon of the lactose source.
9. The process of claim 8 , wherein the diabetic-friendly dairy product comprises approximately 0.8% glucose and approximately 0.4% fructose.
10. The process of claim 1 , wherein, after the isomerization step, the dairy composition is stored at less than 4° C. 24 hours.
11. A process for producing a diabetic-friendly dairy product having a low glycemic value comprising the steps of:
preparing a composition comprising a lactose source, the composition having a protein content of 4.5% and a lactose content of 1.5%;
treating the lactose source with lactase in a hydrolysis step to form a dairy composition containing glucose and galactose that are derived from hydrolysis of lactose;
treating the dairy composition with glucose isomerase in an isomerization step to convert glucose into fructose, and wherein calcium ions are not removed from the dairy composition prior to the isomerization step and a pH of the dairy composition is not altered prior to the isomerization step, wherein the isomerization step is carried out at 4° C. for 2.5 hours;
producing the diabetic-friendly dairy product with the treated dairy composition, the diabetic-friendly dairy product having a fructose content ranging from 0.3 wt % to 0.5 wt %, wherein the fructose content is a result of the isomerization step; and
wherein the glucose produced in the hydrolysis step is not subjected to an oxidation step.
12. The process of claim 11 , wherein, after the isomerization step, the dairy composition is stored at less than 4° C. 24 hours.