Food grade lactase for low-lactose milk and other dairy products

Lactase is mainly used in dairy industry to produce low-lactose milk or other dairy products, relieving people from lactase deficiency while still enjoying dairy products. It can be used for production of galacto-oligosaccharides production.

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price:

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Sample application

Product advantages

Lactase for low-lactose milk or dairy products

For synthesis of lactose oligosaccharides

Product overview

Product parameters

Package & Storage

Download PDS(TDS)

Application Area

For the production of low-lactose dairy products and synthese of lacto-oligosaccharide

Meat, egg and milk processing

Product Description

INTRODUCTION

This product is produced by submerged fermentation of a selected microbial strain followed by purification, formulation and drying. Lactase is mainly used in dairy industry to relieve people from lactase deficiency while still enjoying dairy products, but also widely used in food, medicine, environmental protection and other fields.

Lactase, also named β-galactosidase, catalyzes the hydrolysis of lactose into glucose and galactose. The enzyme also exhibits transferase activity under proper condition, transferring galactose to lactose to generate galactooligosaccharide, a growth promoting factor for beneficial bacteria in human. It can be used as a processing aid for dairy product production or digestive aid to alleviate lactose intolerance problem.

APPLICATIONS

l Processing of low-lactose milk and milk powder: Removes lactose while improving product flavor, taste and nutritional value;

l Processing of other dairy products:
For yoghurt: reduces coagulation time, saves the use of sugar and improves flavor and taste;
For ice cream: improves and helps with the consistency and texture;
For bread: improves crust color, promotes yeast fermentation, makes bread sweeter or save the use of sugar, improves dough proofing, and increases bread volume.

l Production of lactose oligosaccharide

The enzyme is capable of synthesize oligosaccharide in situ to convert sugar into indigestible dietary fiber, reducing sugar content while bringing additional health benefits.

REACTION PARAMETERS

CONDITION	RANGE
Activity Temperature	5℃-65℃
Optimum Temperature	55℃-60℃
Activity pH	3.0-8.0
Optimum pH	3.5-5.0

PRODUCT STANDARD

The product complies with GB1886.174.

No.	ITEMS		INDEX
1	Particle size (%<40 mesh)		≥80
2	Loss on drying/(%)		≤8.0
3	Lead/(mg/kg)		≤5.0
4	Arsenic/(mg/kg)		≤3.0
5	Total viable count/(CFU/g)		≤50000
6	Coliform Bacteria/(CFU/g)		≤30
7	Escherichia coli	(CFU/g)	<10
		(MPN/g)	≤3.0
8	Salmonella/(25g)		Not Detected