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Lactase is an enzyme that catalyzes the hydrolysis of lactose into glucose and galactose. It is typically derived from yeast or fungi and is used to aid digestion in individuals who are lactose intolerant. In food processing, lactase is commonly added to dairy products to reduce lactose content, making them suitable for a broader range of consumers.
| Source | Yeast or fungi |
| Activity level | 500 to 10,000 FCC units per gram |
| Form | Powder or liquid |
| pH stability | Optimal activity at pH 4.5 to 7.0 |
| Temperature stability | Active up to 60°C |
When selecting lactase, buyers should consider the source of the enzyme, as well as its activity level, which affects its effectiveness in lactose reduction. It is important to specify the desired form (powder or liquid), pH stability, and temperature stability based on the intended application. Additionally, inquire about any certifications or quality standards that the product meets, particularly for food safety.
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Lactase is used to break down lactose in dairy products, making them digestible for lactose-intolerant individuals.
Lactase is typically produced by fermenting yeast or fungi.
Lactase is available in both powder and liquid forms.
The activity level usually ranges from 500 to 10,000 FCC units per gram.
Yes, lactase can be used in baking to reduce lactose in products like bread and pastries.
Yes, lactase is generally recognized as safe when used as directed in food products.