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Development and characterization of lactose-hydrolyzed whey candy.
Hitendra Raval1, Rohit Sindhav2, Ankit Bihola3
1Mother Dairy Fruits and Vegetables, Junagadh, Gujarat, India.
Scientific Reports
|May 7, 2026
Summary
Enzymatic lactose hydrolysis of whey enabled a reduced-sugar frozen candy, maintaining sensory quality with optimized sugar and CMC levels. This innovation utilizes dairy by-products for appealing frozen confections.
Area of Science:
- Food Science and Technology
- Dairy Processing
- Enzyme Technology
Background:
- Whey, a dairy by-product, has underutilized potential due to high lactose content and disposal challenges.
- Enzymatic lactose hydrolysis offers a solution to improve whey's properties for wider applications.
- Frozen confections represent a potential market for valorized whey ingredients.
Purpose of the Study:
- To develop and optimize a reduced-sugar frozen candy using lactose-hydrolyzed whey.
- To determine optimal enzyme concentration for lactose hydrolysis.
- To evaluate the impact of sugar and CMC stabilizer on candy attributes and consumer acceptance.
Main Methods:
- Sweet whey was hydrolyzed using β-galactosidase (Maxilact L5000) at varying concentrations.
- Candies were formulated with different sugar (18-24%) and CMC (0.2-0.4%) levels.
- Composition, physico-chemical properties (pH, acidity, melting resistance), and sensory attributes were analyzed.
Main Results:
- Optimal lactose hydrolysis (~85%) achieved at 0.3 mL/L enzyme concentration.
- Sugar content significantly affected total solids, carbohydrates, acidity, melting resistance, and flavor.
- CMC stabilizer improved body, texture, and melting quality; optimized formulation (22% sugar, 0.4% CMC) showed good acceptability.
- Orange and Jaljira flavors were preferred over pineapple and kalakhatta.
Conclusions:
- Lactose-hydrolyzed whey is suitable for formulating reduced-sugar frozen candy.
- A 35% sucrose reduction is achievable without compromising sensory quality.
- Optimized formulation demonstrates potential for valorizing whey in the confectionery industry.
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