Calculate cost-savings in dairy with Galaya® Prime

Calculate your savings

%
Tonnes/year
Calculating ...

Nothing to see here yet

Fill in your data to calculate your options for cost savings

 
It doesn’t seem like there’s any savings available with your current parameters
Contact us
Cost/year,
 
Galaya Prime
Total savings
 
/year
In this scenario, is times more expensive than Galaya® Prime. Click below to get contacted and learn more

Calculate sugar reduction in dairy with Saphera® 

  • Yogurt

  • Flavored milk

  • Amount of added sugar in your revised formula with Saphera®

    -

    Total sugar in your revised formula with Saphera®

    -

    Your result

    %

    Sugar compared to original

    %

    Total sugar reduction

    %

    Added sugar reduction

    Relative sweetness

    Sugar comes in many forms — a refined ingredient like table sugar, a natural component of milk like lactose, or the natural building blocks of these sugars such as glucose, fructose and galactose. Each type of sugar brings different relative sweetness, and that's one reason why different foods taste more or less sweet to us.  

    For food and beverage producers, taking sweetness into account is especially important when reformulating products. Lactose, for instance, is not particularly sweet on its own. But, when broken down with the lactase Saphera into glucose and galactose, the resulting sugars become almost 50% sweeter

    Relative sweetness of different sugars in relation to sucrose

    • Lactose 39
    • Sucrose 100
    • D-Galactose 63
    • Glucose 69
  • Amount of added sugar in your revised formula with Saphera®

    -

    Total sugar in your revised formula with Saphera®

    -

    Your result

    %

    Sugar compared to original

    %

    Total sugar reduction

    %

    Added sugar reduction

    Relative sweetness

    Sugar comes in many forms — a refined ingredient like table sugar, a natural component of milk like lactose, or the natural building blocks of these sugars such as glucose, fructose and galactose. Each type of sugar brings different relative sweetness, and that's one reason why different foods taste more or less sweet to us.  

    For food and beverage producers, taking sweetness into account is especially important when reformulating products. Lactose, for instance, is not particularly sweet on its own. But, when broken down with the lactase Saphera into glucose and galactose, the resulting sugars become almost 50% sweeter.

    Relative sweetness of different sugars in relation to sucrose

    • Lactose 39
    • Sucrose 100
    • D-Galactose 63
    • Glucose 69