Bulk Lactase Enzyme Supplier

Food-grade lactase (β-galactosidase) for lactose-free milk, dairy processing, and whey applications. 10,000–100,000 ALU/g. Ships to 180+ countries from 1 kg. Certificate of analysis with every batch.
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How Lactase Works

Lactase (β-galactosidase, EC 3.2.1.23) hydrolyzes the disaccharide lactose into glucose and galactose. The reaction is rapid under dairy process conditions and produces a sweeter, more digestible product without added sugars.

Cleaves Lactose

Lactase cleaves the β-galactosidic bond in lactose, producing one molecule each of glucose and galactose. Complete hydrolysis (>99%) eliminates lactose from dairy products, enabling lactose-free labeling.

Increases Sweetness

Glucose and galactose are sweeter than lactose at equivalent concentrations. Lactase treatment increases the perceived sweetness of milk and ice cream by 30–40%, allowing sugar reduction without sacrificing taste.

Improves Processability

Lactose hydrolysis reduces crystallization tendency in concentrated dairy products and ice cream, preventing sandiness. In whey processing, it improves fermentability and powder drying efficiency.

Lactase Applications by Industry

Lactase is used wherever lactose reduction improves product quality, broadens consumer reach, or enhances downstream processing.
Lactose-Free Milk

Produces lactose-free and reduced-lactose milk (UHT and pasteurized) by in-tank hydrolysis. Complete lactose removal enables labeling for the growing lactose-intolerant consumer market.

Ice Cream & Dairy Desserts

Prevents lactose crystallization (sandiness) in ice cream, sweetened condensed milk, and frozen dairy desserts. Reduces sugar addition needed by 15–25% due to increased monosaccharide sweetness.

Yogurt & Fermented Dairy

Enhances fermentation speed and improves sugar profile in yogurt production. Reduces residual lactose for lactose-sensitive consumers without affecting lactic acid bacteria performance.

Whey Processing

Hydrolyzes lactose in whey permeate to improve fermentability for ethanol or lactic acid production. Also improves spray-drying efficiency of whey concentrate by reducing hygroscopicity.

Nutracevtiki in dodatki

Used in lactase supplement formulations for lactose-intolerant individuals and in lactase-fortified dairy protein powders for sports and clinical nutrition applications.

Lactase Products Available Now

Browse our lactase range — high-activity powders and food-grade liquids for dairy processing and nutraceutical applications. All products ship with certificate of analysis and technical data sheet.

Why Source Lactase from enzymes.bio?

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Tehnična podpora

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Pogosto zastavljena vprašanja

Lactase (β-galactosidase) hydrolyzes lactose into glucose and galactose. Industrial applications include: lactose-free milk production (UHT and pasteurized), ice cream (prevents crystallization, reduces added sugar), yogurt and fermented dairy (improved fermentation, residual lactose reduction), whey processing (improved fermentability and drying), and nutraceutical lactase supplements for lactose-intolerant consumers.
We supply lactase powder in 10,000 ALU/g, 50,000 ALU/g, and 100,000 ALU/g activity grades, plus food-grade liquid lactase formulations for continuous dosing systems. Activity is expressed in ALU/g (acid lactase units at pH 4.5) or NLU/g (neutral lactase units at pH 6.5). CAS No.: 9031-11-2. All food-grade grades produced by controlled fermentation.
For UHT and pasteurized milk processing, neutral lactase (pH optimum 6.0–7.0) is used at refrigeration temperatures (4–10°C) for in-package hydrolysis over 24 hours, or at 35–40°C for accelerated in-tank processing. Acid lactase (pH optimum 4.0–5.0) is used for whey permeate and acid whey processing where pH is below 5.
With neutral lactase at 4°C (cold hydrolysis, typical for retail lactose-free milk): 12–24 hours in sealed containers. At 35–40°C (warm hydrolysis, industrial in-tank): 2–4 hours. Complete hydrolysis (>99%) is achievable at standard dosages. We provide application-specific dosage and process protocols with every order.
Yes — in a positive way. Lactose hydrolysis produces glucose and galactose, which are intrinsically sweeter than lactose. Lactose-free milk is typically perceived as 30–40% sweeter than regular milk at the same solids content. This allows sugar reduction in dairy desserts and ice cream while maintaining desired sweetness.
Yes. Minimum order is 1 kg for powder grades. We supply the same specification at all order sizes. Certificate of analysis confirming ALU/g activity, pH optimum, and microbiological specifications ships with every batch.

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