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Food grade Lactase powder for low lactose products

$52

≥100
Kilogram

Payment Type:

L/C,T/T

Incoterm:

FOB

Min. Order:

100 Kilogram

Transportation:

Ocean,Land,Air,Express,Express

Port:

Tianjin,Shanghai,Guangzhou

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Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

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Overview

Product Attributes

Brand: SUNSON

Place Of Origin: China

Types Of: Enzyme Preparations

Supply Ability & Additional Information

Packaging: 1KG;25KG

Productivity: 10000T/MONTH

Transportation: Ocean,Land,Air,Express,Express

Place of Origin: China

Supply Ability: 10000T/MONTH

Certificate: ISO22000;MUI,FAMI-QS;NON-GMO;FSSC22000;KOSHER;HALAL

HS Code: 3507909090

Port: Tianjin,Shanghai,Guangzhou

Payment Type: L/C,T/T

Incoterm: FOB

Packaging & Delivery

Selling Units:: Kilogram

Package Type:: 1KG;25KG

Food grade Lactase enzyme beta-galactosidase for low lactose dairy products

PRODUCT DESCRIPTION

Food grade lactase enzyme 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 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

l Processing of low-lactose milk and milk powder: Removes lactose while improving product flavor, taste and nutritional value;

l 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, makes bread sweeter or save the use of sugar, improves dough proofing, and increases bread volume.

l Production of lactose oligosaccharide

The enzyme is capable of synthesize oligosaccharide in situ to convert sugar into indigestible dietary fiber, reducing sugar content while bringing additional health benefits.

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

l Fresh milk 0.02-0.1% (on volume basis);

l 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

Ø Package： 25kg/drum.

Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight.

Ø Shelf life: 12 months in a dry and cool place.

Product Categories : Dairy Enzyme

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