Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Lactase (powder) breaks down lactose. The listed reaction produces glucose + Galactose CAS Number: 9031-11-2. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Compare the listed substrate and reaction products with the outcome required for your application. Check the supplied grade, activity specification and operating conditions, then choose a pack size for your evaluation.
Food grade lactase (β-galactosidase) is an enzyme that hydrolyses lactose, the sugar found in milk and dairy products, into its simpler, more digestible components: glucose and galactose. Its key applications include the production of lactose-free or low-lactose dairy products, such as milk, yogurt, cheese, and ice cream, making them suitable for lactose-intolerant consumers.
Lactase also improves sweetness and solubility in dairy formulations, as the resulting monosaccharides are sweeter than lactose and dissolve more easily. Additionally, it enhances fermentation efficiency in dairy-based beverages and can prevent lactose crystallization in products like condensed milk and ice cream, improving texture and shelf life.
The enzyme is food grade, safe for consumption, and contributes to broader consumer accessibility, improved product quality, and extended shelf life in the dairy industry.
Lactose → Glucose + Galactose CAS Number: 9031-11-2
White / Yellow powder Temperature Range: 15–65°C pH Range: 3.0–8.0 Typical Dosage Milk: 2 kg enzyme to 1,000 L semi-skimmed milk † Typical Dosage Ice-Cream: 2.4 kg enzyme to 1,000 L of double cream ‡ Free Lactose Analysis: Up to 10 samples per customer ‡‡
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