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

Food Grade Lactase, also known as β-Galactosidase (β-D-galactosidase), is an enzyme that catalyzes the hydrolysis of lactose into glucose and 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 and 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.

Key Features

• 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.
• Improved product quality: reduces lactose-related crystallization and enhances sweetness perception.
• Wide applicability: compatible with liquid milk, fermented dairy products, milk powder solutions, and dairy-based foods.

Product Properties

• Appearance: White powder
• Enzyme Type: Lactase / β-Galactosidase
• Primary Function: Hydrolysis of lactose into glucose and galactose

Recommended Operating Conditions

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

Application Areas

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.

Storage

• Store in a cool, dry environment, protected from direct light.
• Recommended storage temperature: below 0 °C.
• Prolonged exposure to high temperature or humidity may reduce enzyme activity; dosage adjustments may be necessary if storage conditions are not optimal.

Safety and Handling

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.
• Wear protective gloves and eye protection during handling.
• Avoid prolonged skin or eye contact.
• 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.

Packaging

• Standard Pack Size: 1 kg bottle (supplied in an industrial-grade plain bottle). Please note that the product image is for illustration purposes. Actual packaging may differ.