The new technology allows the enzyme to be used multiple times, which sets it apart from existing processing methods. Capsules are fixed on the glass surface and effectively break down milk sugar without changing the taste of the product.
Laboratory tests have shown that the system remains operational throughout five production cycles. This opens up hopes of reducing the cost of lactose-free products. This technology is important for people with lactose intolerance due to the lack of a specific version of the LCT gene.
This development is based on many years of research on polymer microcapsules that have previously been adapted for medical purposes and water purification.
Source: Ferra
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