Delivery of lactase using chocolate-coated agarose carriers

Amos Nussinovitch*, Nava Chapnik, Jenny Gal, Oren Froy

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Scopus citations


Dried carriers based on agarose and starch as filler entrapping the enzyme lactase were studied. After freeze-drying, all carriers had a spherical shape, resembling the properties of porous cellular solids. The inclusion of starch resulted in a rough surface of the dried carriers. The dried carriers were coated with chocolate to facilitate enzyme protection and their possible inclusion within functional food products. Lactase release from non-coated and chocolate-coated carriers revealed that the conditions in buffer and stomach-simulating solution led to a first mode of release due to lactase molecules located on the external or inner surfaces of the carrier but not within the matrix itself. In addition, chocolate coating led to a second mode of lactase release greater than the initial release. Thus, chocolate coated agarose-lactase-containing carriers may be considered for utilization in functional foods for lactose intolerant people.

Original languageAmerican English
Pages (from-to)41-45
Number of pages5
JournalFood Research International
Issue number1
StatePublished - Apr 2012


  • Agarose
  • Carriers
  • Chocolate
  • Lactase
  • Starch


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