Origins:
- Fungi: Aspergillus niger, Aspergillus oryzae, Candida pseudotropicalis, Kluyveromyces lactis, Kluyveromyces fragilis
Effect:
- Lactose hydrolysis: Lactase converts the disaccharide lactose into the monosaccharides glucose and galactose, making it possible to produce dairy foods tailored to the needs of people with lactose intolerance.
Applications:
- Reduced/lactose-free dairy products: With the help of lactase, it is possible to produce dairy products that are lactose intolerance friendly.
- Natural sweetness: Hydrolyzed sweeteners and whey syrups, obtained through the action of lactase, allow dairy products to naturally enhance sweetness.
- Excellent ice cream texture: This enzyme helps improve the texture of ice cream products, giving them a creamy and firm texture, which is sure to be appreciated by lovers of this dessert.
Lactase EC 3.2.1.23. is undoubtedly one of the keys to creating innovative, tasty and healthy dairy products that meet modern consumer demands.
