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.

Thực phẩm chức năng & Thực phẩm bổ sung

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

Lactase Applications: Process Details, Dosage & Parameters

Lactose-Free Milk Production

Dairy Processing | Cold-Chain Hydrolysis

Chức năng: Neutral lactase (pH optimum 6–7) hydrolyzes lactose into glucose and galactose at cold-chain temperatures (4–8°C), allowing processing with minimal flavor change. Lactose reduction >99% is achievable with correct enzyme dosage and 12–24 hour contact time, meeting the <0.01% lactose threshold for lactose-free claims in most markets.

Liều lượng thông thường: 0.05–0.15% v/v liquid enzyme; 4–8°C; 12–24 hours batch; continuous systems use shorter residence times at higher dose

Ứng dụng: UHT lactose-free milk, ESL (extended shelf life) milk, pasteurized lactose-free milk, lactose-free powdered milk.

Hướng dẫn liên quan: Dairy Enzymes — chymosin, lactase & lipase for dairy processing guide →

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Ice Cream & Frozen Desserts

Ice Cream | Anti-Crystallization & Texture

Chức năng: Lactose crystallization (sandiness defect) occurs when lactose exceeds solubility limits during freezing. Lactase converts lactose to its more soluble monosaccharide forms, preventing crystallization and improving creaminess. The monosaccharides also lower the freezing point, improving scoopability and meltdown behavior.

Liều lượng thông thường: 0.1–0.3% v/v; add to mix at 40–45°C, hold 30–60 minutes before pasteurization

Ứng dụng: Premium ice cream, gelato, frozen yogurt, dairy desserts, reduced-sugar ice cream formulations.

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Yogurt & Fermented Dairy

Fermented Dairy | Fermentation Acceleration & Sweetness

Chức năng: Partial lactose hydrolysis provides free glucose and galactose, accelerating fermentation by starter cultures and improving texture consistency. The sweeter profile reduces the need for added sugar. Particularly effective for strained Greek yogurt where lactose concentration is highest.

Liều lượng thông thường: 0.05–0.1% v/v; add to milk after pasteurization cooling to 42°C, before starter culture inoculation

Ứng dụng: Greek yogurt, drinkable yogurt, kefir, cultured buttermilk, lactose-free fermented dairy products.

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Whey Permeate Processing

Cheese Co-Products | Permeate Valorization

Chức năng: Sweet whey permeate (70–80% lactose dry basis) is a low-value co-product of cheese and WPC production. Acid lactase (pH optimum 3.5–5.5) converts lactose to fermentable sugars for ethanol production, confectionery sweetener syrups, or sports nutrition ingredients, increasing co-product value significantly.

Liều lượng thông thường: 0.1–0.5% v/v acid lactase; pH 4–5; 40–50°C; 2–6 hours reaction time

Ứng dụng: Whey permeate sweetener syrups, fermentation substrate, lactose-hydrolyzed WPI, confectionery ingredient production.

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Nutraceuticals & Supplements

Digestive Supplements | Lactose Intolerance Support

Chức năng: Exogenous lactase supplements provide β-galactosidase activity in the small intestine, compensating for reduced endogenous lactase in lactose-intolerant individuals. Supplement-grade acid lactase must survive gastric passage (pH 2–3) and remain active at intestinal pH 5–6 to be effective.

Liều lượng thông thường: 1,000–9,000 ALU (Acid Lactase Units) per serving; taken with first bite of dairy-containing food

Ứng dụng: Lactose intolerance dietary supplements, digestive enzyme blends, chewable tablets, capsules, functional foods.

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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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Câu hỏi thường gặp

Lactase (β-galactosidase) hydrolyzes lactose — the disaccharide sugar in milk — into glucose and galactose. These monosaccharides are easily absorbed. Our commercial lactase is produced by food-grade fungal fermentation (Aspergillus or Kluyveromyces origin) and standardized to consistent activity.
Neutral lactase (pH optimum 6–7) is used for dairy processing — it works well at the natural pH of milk and at cold temperatures (4–8°C for overnight processing). Acid lactase (pH optimum 3.5–5.5) is used for whey permeate processing and digestive supplements where it must survive acidic conditions.
Lactase activity is measured in NLU (Neutral Lactase Units), ALU (Acid Lactase Units), or FCC units depending on assay pH. NLU is used for dairy processing; ALU for acid applications and supplements. Our product pages specify the unit and activity for each grade.
Minimum order is 1 kg for sample testing. Commercial quantities available in 5 kg, 25 kg, and bulk formats. We maintain stock of both neutral and acid lactase and ship most orders within 3–5 business days.
Yes — neutral lactase is added after UHT processing and aseptic cooling (typically 4°C), as the enzyme is inactivated at UHT temperatures (135–140°C). The enzyme is dosed aseptically into finished UHT milk and allowed to hydrolyze lactose during chilled storage (12–24 hours).
For ≥99% lactose reduction at 4°C in 12–24 hours: approximately 0.08–0.12% v/v of a 5,000–10,000 NLU/mL liquid lactase. Exact dosage depends on initial lactose content (~4.7% in cow milk) and target residual lactose (<0.01% for lactose-free claims). We provide titration protocols with each shipment.
Lactose hydrolysis increases perceived sweetness by ~20–30% due to the relative sweetness of glucose and galactose vs. lactose. This is generally a benefit — lactose-free milk is perceived as slightly sweeter and creamier. No off-flavors are produced at correct dosage.
Lactase is occasionally added to cheese milk to reduce lactose for diabetic-friendly or lactose-free cheeses. However, accelerated lactose fermentation by starter cultures can affect pH development. Our technical team can advise on appropriate dosage and timing for specific cheese types.
No — plant-based alternatives (oat, soy, almond) contain no lactose, so lactase has no effect. For oat milk sweetening, consider amylase; for soy protein improvement, consider protease. Contact us for plant-based dairy enzyme guidance.
Liquid lactase: store at 2–8°C, use within 12 months. Avoid freezing liquid formats. Dry/powder lactase: store at ≤25°C in sealed packaging for 12–24 months. Always check the CoA for activity guarantee and expiry date.

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