Food Grade Powder Additives Lactase Beta-Galactosidase for Lactase Deficiency
This product is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation, and drying. Lactase is mainly used in the dairy industry to relieve people suffering from lactase deficiency while still enjoying dairy products, but also widely used in food, medicine, environmental protection, and other fields.
Introduction
Lactase, also named β-galactosidase, catalyzes the hydrolysis of lactose into glucose and galactose. The enzyme also exhibits transferase activity under proper conditions, transferring galactose to lactose to generate galactooligosaccharide, a growth-promoting factor for beneficial bacteria in humans. It can be used as a processing aid for dairy product production or digestive aid to alleviate lactose intolerance problems.
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 |
Function
- Processing of low-lactose milk and milk powder: Removes lactose while improving product flavor, taste, and nutritional value.
- Processing of other dairy products:
- For yogurt: reduces coagulation time, saves the use of sugar, and improves flavor and taste.
- For ice cream: improves and helps with consistency and texture.
- For bread: improves crust color, promotes yeast fermentation, and makes bread sweeter or saves the use of sugar.
Recommended Dosage
- Fresh milk: 0.02-0.1% (on a volume basis)
- Milk powder: 0.2-0.4% (on a dry weight basis)
The dosage has to be optimized based on each application, the raw material specifications, product expectation, and processing parameters. It is better to begin the test with the convenient volume.
Package
Package: 1 kg / bag
Storage
Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf Life
Shelf life: 12 months in a dry and cool place.
Safety
Enzyme preparations are proteins that may induce sensitization and cause allergic types of symptoms in susceptible individuals.
Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
