Lactase is also known as β-galactosidase (CAS No. 9031-11-2, EC 3.2.1.23). It is derived from Aspergillus Oryzae. As a food-grade enzyme that is produced through submerged fermentation, it can be utilized as a digestive aid in dietary supplements and modified milk powder.

The lactase can hydrolyze the β-glycosidic bond of lactose molecule into glucose and galactose. The Lactase derived from Aspergillus oryzae exhibits high activity at a low pH range (pH 3.5 to 5.5), rendering it particularly appropriate for digesting lactose under acidic conditions, and thus it is ideally suited for utilization in dietary supplements as a digestive aid. The dosage of fungal lactase is contingent upon the quantity of lactose and the size of the meal consumed. One general principle is 2,500 ALU for every 10 to 13 grams of lactose consumed. We suggest a dosage of 4,000 to 6,000 ALU for each lactose-containing meal.

It is also applied to process free-lactose yogurt. It is capable of hydrolyzing the lactose in the whey to form monosaccharides which can be utilized by Saccharomyces Cerevisiae.

Product Characteristics

Temperature range: 5℃～65℃     optimum temperature: 55℃～60℃ 

pH range: effective pH 3.0～8.0     optimum pH: 4.0～5.5