Page 116 - FoodFocusThailand No.219 June 2024
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STAND OUT TECHNOLOGY




                                                                             เอกสารอ้างอิง / References
                                                                             Balieiro, A. L., Santos, R. A., Pereira, M. M., Figueire
                                                                               do, R. T., Freitas, L. S., De Alsina, O. L. S., & Soares,
                                                                               C. M. F. (2016). Adsorption process of molecularly
                                                                               imprinted silica for extraction of lactose from milk.
                                                                               Brazilian Journal of Chemical Engineering, 33, 361-
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                                                                             Breyers. (2024). Lactose free vanilla: Breyers .
                                                                                                             ®
                                                                               Lactose-Free Vanilla https://www.breyers.com/us/
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                                                                             Catanzaro, R., Sciuto, M., & Marotta, F. (2021). Lactose
                                                                               intolerance: An update on its pathogenesis,
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                                                                             Dekker, P. J. T., Koenders, D., & Bruins, M. J. (2019).
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                                                                               Nutrients, 11(3), 551. https://doi.org/10.3390/
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                                                                             Hettinga, K. A. (2019). Lactose in the dairy production
                                                                               chain. In Lactose (pp. 231-266). Academic Press.
                                                                               IMARC (2023). Ice Cream Market Report 2024-
                 It is important to note that the existing studies of chromatographic     2032. Ice Cream Market Share, Size, Industry
              separation are on whey and milk and not ice cream. However, the studies     Report 2024-2032. https://www.imarcgroup.com/
              agreed that chromatography’s advantage is the separation of lactose     ice-cream-market#:~:text=The%20global%20
              as a pure fraction while remaining mineral salts in the protein or protein/    ice%20cream%20market,3.1%25%20during%20
              fat fraction. This could be beneficial to ice cream due to its higher fat     2024%2D2032
              and protein content as compared to milk. Hence, further research is   Jelen, P., & Tossavainen, O. (2003). Technologies and
              needed to explore its application.                               applications. Technology, 58(2), 161-165.
                                                                             LACTAID. (2024). About us: Discover the LACTAID ®
                                                                               difference. https://www.lactaid.com/about-us
              Lactose-free Ice Creams in the Market                          Li, A., Zheng, J., Han, X., Yang, S., Cheng, S., Zhao,
              Breyers (USA) has since expanded its ice cream range to cater to     J., & Lu, Y. (2023). Advances in Low-Lactose/
              consumers’ needs. Presently, they offer lactose-free versions of their     Lactose-Free Dairy Products and Their Production.
              classic vanilla and chocolate ice cream by adding lactase enzymes.     Foods, 12(13), 2553.
              While LACTAID  manufacturers uses lactase enzyme to break down   Limsawat, P., & Pruksasri, S. (2010). Separation of
                           ®
              the lactose in milk and cream to produce their lactose-free ice cream.     lactose from milk by ultrafiltration. Asian Journal of
                                                                               Food and Agro-Industry, 3(2), 236-243.
              They range from classic flavors such as vanilla to fun flavors like   Market Research Future (2024). Lactose-free dairy
              strawberry cheesecake, giving their lactose-intolerant customers a wide     products market research report. Lactose-Free
              variety to choose from. Valio Jäätelöfabriikki are made lactose-free using     Dairy Products Market Demand, Size, Share, Anal
              a combination of their patent-protected chromatography and membrane     ysis.
              separation technology. Their unique flavor combinations, such as   Pisponen, A., Mootse, H., Poikalainen, V., Kaart, T.,
              Rhubarb Raspberry Crumble and Kreisi Kinuski, serve to bring new     Maran, U., & Karus, A. (2016). Effects of temperature
              flavors to the Nordic crowd.                                     and concentration on particle size in a lactose
                                                                               solution using dynamic light scattering analysis.
                 Lactose hydrolysis through β-galactosidase addition is currently the     International Dairy Journal, 61, 205-210.
              most common method to make dairy-based lactose-free ice cream.   Sánchez-Moya, T., Hidalgo, A. M., Ros-Berruezo, G.,
              Despite its extensive research in the industry, challenges of enzyme     & López-Nicolás, R. (2020). Screening ultrafiltration
              inactivation, the sweetness of the product, Maillard browning, production     membranes to separate lactose and protein from
              continuity, and equipment costs seek alternative technologies.     sheep whey: application of simplified model.
              Ultrafiltration and nanofiltration can be coupled with lactose hydrolysis     Journal of Food Science and Technology, 57, 3193-
              to achieve the desired sweetness and extent of hydrolysis. However,     3200.
                                                                             Tikanmkäi, & Kallioinen (2020) Low-lactose and lac
              frequent fouling of the membranes and softer texture are some of its     tose-free milk product and process for production
              drawbacks. Chromatographic separation presents promising results     thereof (Patent No. EP2334190B1) European Patent
              separating lactose as a pure fraction without interference from mineral     Office. https://patents.google.com/patent/
              salts, protein, and fat. As it is a new technology in the dairy industry,     EP2334190B1/en
              current research primarily focuses on milk and whey and warrants more   Valio. (2024). Valio Jäätelöfabriikki Kreisi Kinuski.
              research on ice cream to assess its feasibility.                 https://www.valio.fi/tuotteet/valio-jaatelofabriik
                                                                               ki-kreisi-kinuski/
                                                                             Zhang, H., Tao, Y., He, Y., Pan, J., Yang, K., Shen, J.,
                                                                               & Gao, C. (2020). Preparation of low-lactose milk
                                                                               powder by coupling membrane technology. ACS
                          More Information        Service Info C016            Omega, 5(15), 8543-8550.


            116  FOOD FOCUS THAILAND  JUN  2024


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