Summary | Lactase is mainly used in dairy industry to relieve people from lactase deficiency or lactose intolerance while still enjoying dairy products, but can also be used in food, medicine, oligosaccharide synthesis. |
Description | This product is generated through submerged fermentation of a specifically selected microbial strain, followed by steps of purification, formulation, and drying. Lactase, also known as β-galactosidase, is primarily used in the dairy industry to aid individuals with lactase deficiency, allowing them to enjoy dairy products. Additionally, lactase finds wide applications in the food industry, medicine, environmental protection, and other sectors. The enzyme catalyzes the breakdown of lactose into glucose and galactose. Under certain conditions, lactase also exhibits transferase activity, transferring galactose to lactose to produce galactooligosaccharides, which serve as growth-promoting factors for beneficial bacteria in humans. It can function as a processing aid in dairy product production or as a digestive aid to mitigate problems associated with lactose intolerance. |
Advantages |
Food grade lactase mainly for low lactose dairy food Also applicable for oligosaccharide synthesis |
Application | For low-lactose food and galactooligosaccharide synthesis |
Application Area |
Meat, egg and milk processing Food |
Application Recommendation |
Fresh milk 0.02-0.1% (on volume basis); milk powder 0.2-0.4% (on dry weight basis). The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
Optimum Temp | 55°C-60°C |
Effective Temp | 5°C-65°C |
Optimal pH | 3.5-5.0 |
Effective pH | 3.0-8.0 |
Source | Microorganism |
Physical Form | Powder |
Color | White |
Scope of Shipment | Worldwide |
Package | 25 kg/drum |
Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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