With our scientific expertise, DSM has done extensive research on off-flavor development when lactase is used in dairy products, and discovered that  arylsulfatase – a common impurity in lactase preparations -is causing this off-flavor and results in limiting shelf-life of lactose-free products. This proprietary scientific knowledge enabled us to develop Maxilact® LGi and LAGX which are free of arylsulfatase. Our resulted patent applications have been granted in China, Europe, and other parts of world. This innovation has been well recognized by global and China dairy industries, and ensures the high quality of lactose-free dairy products to better meet consumers’ need. 

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