Considerations for development of lactose-free food

Abstract Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the “lactase” enzyme present in the jejunum. Ingestion of lactose containing products leads to alteration in intestinal digestion and colonic fermentation, leading to diarrhoea and other clinical discomforts. The articles reviewed were selected based on the following key descriptors such as lactose, lactose intolerance, lactose-free diet, non-dairy products, cost, nutritional composition and sensory attributes. Some lactose-free products made from the lactose hydrolysed milk or from the alternate milk sources possessing low nutritional and sensory quality are available in the market. These alternatives are high-priced comparative to the foods containing lactose. So, there is a strong urge to develop lactose-free products that are nutritionally adequate, economical and well accepted by the consumers with main focus on special considerations viz., finding an alternate non-lactose source, ensuring sensory and nutritional attributes, compliance with the concerned regulatory guidelines and economics. This unique comprehensive review will help the manufacturers in developing lactose-free products.