Lactase for low-lactose dairy foods

PRODUCT DESCRIPTION
This product is produced by submerged fermentation of a selected microbial strain followed by purification, formulation and drying. Lactase is mainly used in dairy industry to relieve people suffered from lactase deficiency while still enjoying dairy products, but also widely used in food, medicine, environmental protection and other fields.

MECHANISM
Lactase, also named β-galactosidase, catalyzes the hydrolysis of lactose into glucose and galactose. The enzyme also exhibits transferase activity under proper condition, transferring galactose to lactose to generate galactooligosaccharide, a growth promoting factor for beneficial bacteria in human. It can be used as a processing aid for dairy product production or digestive aid to alleviate lactose intolerance problem.

APPLICATIONS

1. Processing of low-lactose milk and milk powder: Removes lactose while improving product flavor, taste and nutritional value;
2. Processing of other dairy products:
For yoghurt: reduces coagulation time, saves the use of sugar and improves flavor and taste;
For ice cream: improves and helps with the consistency and texture;
For bread: improves crust color, promotes yeast fermentation, and makes bread sweeter or save the use of sugar.

REACTION PARAMETERS
CONDITION                                                                      RANGE
Activity Temperature                                                          5℃-65℃
Optimum Temperature                                                       55℃-60℃
Activity pH                                                                          3.0-8.0
Optimum pH                                                                       3.5-5.0

PRODUCT STANDARD
The product complies with GB1886.174.
No.                                                      ITEMS                                                  INDEX
1                                                 Particle size (%<40 mesh)                               ≥80
2                                                 Loss on drying/(%)                                         ≤8.0
3                                                 Lead/(mg/kg)                                                 ≤5.0
4                                                 Arsenic/(mg/kg)                                              ≤3.0
5                                                 Total viable count/(CFU/g)                               ≤50000
6                                                 Coliform Bacteria/(CFU/g)                                 ≤30
7                                                 Escherichia coli (CFU/g)                                  <10
                                                              (MPN/g)                                                   ≤3.0
8                                                          Salmonella/(25g)                                     Not Detected

PRODUCT SPECIFICATION
White powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

APPLICATION RECOMMENDATIONS

Fresh milk 0.02-0.1% (on volume basis);
milk powder 0.2-0.4% (on dry weight basis).
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

WARNINGS
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

PACKAGE AND STORAGE

Package： 25kg/drum.
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.