Food Grade Lactase (β-Galactosidase) for Dairy Lactose Hydrolysis

Laktase in Lebensmittelqualität, auch bekannt als β-Galactosidase (β-D-galactosidase), is an enzyme that catalyzes the hydrolysis of lactose into glucose Und galactose.
In addition to lactose hydrolysis, lactase may exhibit transgalactosylation activity under suitable processing conditions.
With optimal activity in a near-neutral pH range, this enzyme is highly suitable for milk and dairy processing, enabling efficient production of low-lactose Und lactose-free products.

Hydrolysis of lactose improves digestibility for lactose-intolerant consumers and increases the natural sweetness of dairy products. As glucose and galactose are sweeter than lactose, lactase-treated dairy may help reduce
the need for added sugars while preserving the original flavor profile.

Wesentliche Merkmale

• High lactose hydrolysis efficiency: lactose conversion can exceed 99% under recommended conditions.
• Optimal performance at dairy-relevant pH: best activity observed between pH 6.0 and 7.0.
• Effective at moderate temperatures: well suited for standard dairy processing conditions.
• Verbesserte Produktqualität: reduces lactose-related crystallization and enhances sweetness perception.
• Wide applicability: compatible with liquid milk, fermented dairy products, milk powder solutions, and dairy-based foods.

Produkteigenschaften

• Aussehen: weißes Pulver
• Enzymtyp: Lactase / β-Galactosidase
• Primary Function: Hydrolysis of lactose into glucose and galactose

Empfohlene Betriebsbedingungen

Bitte beachten Sie: The optimal dosage depends on lactose concentration, processing time, temperature profile,
and the desired final lactose level.

Anwendungsbereiche

1. Low-Lactose and Lactose-Free Dairy Products
   Reduces lactose content in dairy products, supporting improved tolerance and broader consumer acceptance.
2. Fermented Dairy Products
   Lactose hydrolysis prior to fermentation can help reduce quality issues associated with excessive lactose, including crystallization and texture defects.
3. Dairy Ingredients and Milk Powder Applications
   Hydrolyzed lactose increases sweetness and digestibility, enabling reduced added sugar and improved nutritional perception.
4. Baked Goods and Dairy-Based Foods
   The use of lactase-treated milk can help prevent undesirable aroma and color changes, support yeast fermentation, and improve final product volume and texture.

Typical Processing Guidelines

Liquid Milk

1. Add lactase at 0.02 – 0.1% based on liquid weight.
2. Hydrolyze at 35 °C for approximately 5 hours, or at low temperature (~9 °C) for 20–24 hours.
3. Apply gentle agitation during hydrolysis to ensure uniform mixing.
4. Heat to approximately 85 °C after hydrolysis if enzyme inactivation is required, then cool and continue with downstream processing.

Milk Powder Solution

1. Prepare a milk powder solution at approximately 12% total solids.
2. Add lactase at 0.2 – 0.4% based on dry matter.
3. Proceed with hydrolysis using the same time and temperature conditions as liquid milk.

Relative Enzyme Activity

pH vs. Relative Activity

• Highest activity observed around pH 6.5 – 7.0.
• Activity decreases gradually at lower or higher pH values.

Temperature vs. Relative Activity

• Activity increases with temperature and reaches a maximum around 40 °C.
• Activity declines noticeably above 45 °C and at higher temperatures.

Lagerung

• Lagern Sie in einem cool, dry environment, protected from direct light.
• Empfohlene Lagertemperatur: unter 0 °C.
• Prolonged exposure to high temperature or humidity may reduce enzyme activity; dosage adjustments may be necessary if storage conditions are not optimal.

Sicherheit und Handhabung

Lactase is a protein-based enzyme used in food processing. Although generally safe, exposure to concentrated enzyme dust may cause sensitization in susceptible individuals.

• Avoid inhalation of enzyme dust; use appropriate respiratory protection.
• Tragen Sie bei der Handhabung Schutzhandschuhe und eine Schutzbrille.
• Vermeiden Sie längeren Haut- oder Augenkontakt.
• This enzyme may be inhibited or degraded by certain metal ions (such as Fe³⁺, Cu²⁺, Hg⁺, and Pb²⁺) and by strong oxidizing agents; direct contact with these substances should be avoided.

Verpackung

• Standard Pack Size: 1-kg-Flasche (geliefert in einer einfachen Flasche in Industriequalität). Bitte beachten Sie, dass das Produktbild nur zur Veranschaulichung dient. Die tatsächliche Verpackung kann abweichen.