Galactosidase;Lactase
Lactase Enzyme Powder | Beta-Galactosidase Manufacturer Headline: High-Activity Lactase Enzyme Manufacturer | Food Grade Beta-Galactosidase (CAS: 9031-11-2) Sub-info: Activity: 5,000 - 100,000 ALU/g (Acid/Neutral) | Source: Aspergillus oryzae / Kluyveromyces lactis USP: High Hydrolysis Efficiency • Stable in Acidic & Neutral pH • Non-GMO
Introduction
Lactase (β-Galactosidase) is a digestive enzyme that catalyzes the hydrolysis of Lactose (milk sugar) into simple sugars: Glucose and Galactose. It is the critical ingredient for producing "Lactose-Free" dairy products and dietary supplements for the 68% of the worldwide population with Lactose Intolerance.
We offer two particular strains to meet assorted definition needs: Acid Lactase (Aspergillus oryzae) for dietary supplements working in the stomach, and Neutral Lactase (Kluyveromyces lactis) for industrial dairy processing (milk/yogurt).
Category：
Keywords：
raspberry
ketone
glucoside
Functions
1. Lactose Hydrolysis (Digestion Support)
The primary function is to break down the glycosidic bond in lactose. For supplement users, this allows them to consume dairy without experiencing bloating, gas, or diarrhea.
2. Sweetness Enhancement (Sugar Reduction)
Hydrolyzing lactose produces glucose and galactose, which are significantly sweeter than lactose itself. This allows dairy manufacturers to reduce added sugar in flavored milks and yogurts by up to 20% while maintaining the same sweetness profile.
3. Texture Improvement
In ice cream manufacturing, hydrolyzing lactose prevents the crystallization of lactose ("sandiness") during freezing, ensuring a smoother, creamier texture.
Applications
Dietary Supplements (Acid Lactase):
• Tablets/Capsules: Formulated with Aspergillus oryzae lactase, which is stable at low pH (3.0–5.0), ensuring it remains active in the harsh environment of the human stomach to digest meals containing dairy.
Dairy Processing (Neutral Lactase):
• Lactose-Free Milk: Added to milk during processing (pH 6.5–7.0) to pre-digest lactose before packaging.
• Yogurt & Cheese: Accelerates fermentation and improves texture.
Flow Chart
Strain Fermentation (Aspergillus or Kluyveromyces) → Filtration (Cell Separation) → Ultrafiltration (Concentration) → Purification → Drying (Spray/Freeze Drying) → Standardization (Blending with Maltodextrin to Target Activity) → Sieving → Quality Control (Activity Assay) → Packaging
Note: Our facility is strictly allergen-controlled to ensure no cross-contamination with soy or gluten.
Quality Standard of Lactoferrin
| Item | Specification (Acid Lactase) | Result |
| Appearance | Light yellow to white powder | Conforms |
| Activity (Assay) | ≥ 100,000 ALU/g | 105,000 ALU/g |
| pH Stability | 3.0 – 5.5 (Optimum 4.5) | Conforms |
| Loss on Drying | ≤ 6.0% | 4.2% |
| Ash | ≤ 2.0% | 0.8% |
| Lead (Pb) | ≤ 3.0 ppm | < 1.0 ppm |
| Arsenic (As) | ≤ 1.0 ppm | < 0.5 ppm |
| Total Plate Count | ≤ 50,000 cfu/g | < 1,000 cfu/g |
| Pathogens | Negative (E. Coli, Salmonella) | Negative |
Method of Analysis of Lactoferrin
We use the FCC (Food Chemicals Codex) Method IV for Lactase Activity determination.
• Unit Definition (ALU/g): One Acid Lactase Unit (ALU) is defined as the quantity of enzyme that will liberate o-nitrophenol from o-nitrophenyl-β-D-galactopyranoside (ONPG) under standard conditions (pH 4.5, 37°C).
Reference Chromatogram of Lactoferrin Reference Substance
(Not applicable for Enzyme Activity, usually Activity vs. pH/Temperature Graph)
Activity Profile:
• Acid Lactase: Peak activity at pH 4.5, retaining >80% activity between pH 3.0 and 5.5.
• Neutral Lactase: Peak activity at pH 6.5-7.0, optimized for milk processing temperatures (4°C - 40°C).
Stability and Safety
Stability Studies
• Storage Stability: Enzymes are proteins and can denature over time.
Refrigerated (2-8°C): Retains >95% activity after 24 months.
Room Temp (25°C): Retains >90% activity after 12 months.
• Recommendation: We strongly recommend Cold Chain Transport for high-activity bulk orders to guarantee potency upon arrival.
Safety & Handling (MSDS Summary)
• Classification: Non-hazardous. Sensitizer (Enzyme dust may cause allergies if inhaled).
• Handling: Always wear a mask. Avoid generating dust. In case of contact with skin/eyes, rinse with water.
• Storage: Store in a cool, dry place. Tightly seal immediately after use.
Customer Comments
Product Manager, US Dietary Supplement Brand
2026.02.04
★★★★★
Production Engineer, Dutch Dairy Co.
2026.02.04
★★★★★
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FAQ
Which type of Lactase should I choose?
• For Supplements: Choose Acid Lactase (Aspergillus oryzae). It survives stomach acid (pH 3-4) to digest dairy consumed with a meal. • For Dairy Processing: Choose Neutral Lactase (Kluyveromyces lactis). It works best at the natural pH of milk (6.5-7.0) to create lactose-free milk/yogurt before consumption.
What is the activity unit ALU vs NLU?
• ALU (Acid Lactase Units): Measures activity at acidic pH (FCC IV). Used for Aspergillus derived lactase. • NLU (Neutral Lactase Units): Measures activity at neutral pH. Used for Kluyveromyces derived lactase. • Ensure you compare the correct units for your application.
Is your Lactase vegan?
Yes. It is produced via Microbial Fermentation (fungal or yeast source) and contains no animal-derived ingredients. It is suitable for vegan and vegetarian products.
References
1.Heyman, M. B. "Lactose intolerance in infants, children, and adolescents." Pediatrics (2006).
2.Shaukat, A., et al. "Systematic review: effective management strategies for lactose intolerance." Annals of Internal Medicine (2010).
3.Husain, Q. "Beta galactosidases and their potential applications: a review." Critical Reviews in Biotechnology (2010).
4.FDA. "Enzyme Preparations: microorganisms and microbial-derived ingredients used in food."
5.Montalto, M., et al. "Management of lactose intolerance." Digestive Diseases and Sciences (2006).
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