Lactase (powder): High activity lactase for digesting lactose.

Applications: include: Dairy, Ice-Cream, Lactose-Free Products

Properties: 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.

Reaction:

Lactose → Glucose + Galactose

• Certification: Food grade, ISO 22000
• Activity: 10,000 ALU / g *
• Host Organism: Aspergillus oryzae
• Properties: 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 ‡‡
• Shelf Life: 24 months (see sheet)

* where 1 acid lactase unit (ALU) is the amount of enzyme required to digest 1 µg of lactose per min

† at 37°C to pre-pasteurised milk with stirring reduces the lactose concentration to < 0.1% w/v in 18 hours

‡ at 37°C to pre-pasteurised double cream with stirring reduces the lactose concentration to < 0.1% w/v in 18 hours

‡‡ S&T will conduct free lactose sample analysis for up to 10 samples per customer, contact us for more details (sales@scientificandtechnical.com)