Valio Lactose free – unique technology and analytical methods
Valio Ltd has pioneered the development of lactose free technology and analytical methods to determine small lactose levels in foods. Valio’s HPAEC-PAD method is accredited and inspected in 2006 by an objective third party, the Finnish Accreditation Service FINAS.
Valio Ltd has pioneered the development of lactose free technology and analytical methods to determine small lactose levels in foods. Valio’s HPAEC-PAD method is accredited and inspected in 2006 by an objective third party, the Finnish Accreditation Service FINAS.
The residual lactose in Valio lactose free products is present in such a small concentration (less than 0.01%), that a reliable and accurate result can only be achieved using a highly selective and sensitive method of analysis, namely high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD).
One method based on HPAEC-PAD technique has been published e.g. by Dionex and is available in well equipped analytical laboratories worldwide, but needs to be validated for the particular food product and requires experienced staff to maintain and operate the equipment.
Valio’s patented and award winning membrane filtration technology enables the production of a lactose free milk drink with the genuine taste of fresh milk, first launched in 2001 in Finland. Valio now offers consumers a wide variety of lactose free dairy products, licenses the technology worldwide and sells Valio Zero LactoseTM skimmed milk powder for the food industry. The modern technology behind lactose free products is combined with highly developed analytical methods to guarantee lactose free products for all.
Valio lactose free milk products are manufactured by removing part of the lactose by membrane technology and by hydrolysing the rest into glucose and galactose. Lactose free products usually contain small residues of lactose, so it’s crucial to employ the right analytical method to measure them. Traditional enzymatic methods are used for milk products which contain more than 1% lactose, but the degree of accuracy is too low to analyze small residues.
Source: Valio Ltd
One method based on HPAEC-PAD technique has been published e.g. by Dionex and is available in well equipped analytical laboratories worldwide, but needs to be validated for the particular food product and requires experienced staff to maintain and operate the equipment.
Valio’s patented and award winning membrane filtration technology enables the production of a lactose free milk drink with the genuine taste of fresh milk, first launched in 2001 in Finland. Valio now offers consumers a wide variety of lactose free dairy products, licenses the technology worldwide and sells Valio Zero LactoseTM skimmed milk powder for the food industry. The modern technology behind lactose free products is combined with highly developed analytical methods to guarantee lactose free products for all.
Valio lactose free milk products are manufactured by removing part of the lactose by membrane technology and by hydrolysing the rest into glucose and galactose. Lactose free products usually contain small residues of lactose, so it’s crucial to employ the right analytical method to measure them. Traditional enzymatic methods are used for milk products which contain more than 1% lactose, but the degree of accuracy is too low to analyze small residues.
Source: Valio Ltd
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