Origin:
- Fungi: Aspergillus niger, Aspergillus oryzae, Candida pseudotropicalis, Kluyveromyces lactis, Kluyveromyces fragilis
Function:
- Lactose Hydrolysis: Lactase converts the disaccharide lactose into simple sugars: glucose and galactose, which enables the production of dairy food products adapted to the needs of individuals with lactose intolerance.
Applications:
- Reduced-Lactose/Lactose-Free Dairy Products: With lactase, it is possible to produce dairy that is friendly to individuals with lactose intolerance.
- Natural Sweetness: Hydrolyzed sweeteners and whey syrups, obtained through the action of lactase, allow for the natural enhancement of sweetness in dairy products.
- Excellent Ice Cream Consistency: This enzyme contributes to improving the structure of ice cream products, imparting a creamy and firm consistency, which dessert lovers will certainly appreciate.
Lactase is undoubtedly one of the keys to creating innovative, tasty, and healthy dairy products that meet contemporary consumer demands.
The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.
The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.
