16000 ALU Beta-galactosidase Powder
Is beta-galactosidase a protein?
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Product name： |
β-galactosidase |
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source: |
Aspergillus Oryzae |
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Technology : |
Fermented |
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Appearance: |
White to off white powder |
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Product odor: |
Characteristic |
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Taste: |
Slightly sweet to sweet or slightly salty taste |
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Enzyme activity: |
160,000 ALU/g or customized |
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MOQ: |
1kg |
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Packing: |
1kg/bag, 25kg/drum |
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Storage: |
Store in cool and dry place protected from light, keep drum closed when not in use. |
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Shelf life: |
Shelf life under prescribed storage conditions and air-tight packing will be 2 years. |
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Optimum environment: |
55℃～60℃; pH 4.0～5.5 |
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Other influencing factors: |
Oxidation inhibitor; Reducing substances, like active ion Ca2+, Mg2+, Na+; K+ ect. |
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Certificate： |
ISO9001,FSSC22000 |
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Recommended dosage: |
The dose of lactase depends on lactose intake and meal size. A general guideline is 2,500 ALU per 10–13 g of lactose consumed, and we recommend a dose of 4,000–6,000 ALU for each lactose-containing meal. |
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Product Name: β-galactosidase |
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ITEMS OF ANALYSIS |
SPECIFICATIONS |
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Appearance: |
White to off white powder |
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Taste: |
Slightly sweet to sweet or slightly salty taste |
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Loss on drying: |
NMT 7.00 % |
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Lactase activity: |
NLT 160,000 ALU/g |
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Total aerobic microbial count: |
NMT 1,000 CFU/g |
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Total yeasts and molds: |
NMT 50 CFU/g |
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E.Coli : |
Absent |
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Salmonella : |
Absent |
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Coliform : |
NMT 30 CFU/g |
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Staphylococcus aureus: |
Absent |
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Pseudomnas aeruginosa: |
Absent |
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Lead: |
NMT 3.00 ppm |
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Mercury: |
NMT 0.10 ppm |
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Cadmium: |
NMT 1.00 ppm |
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Arsenic: |
NMT 1.00 ppm |
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Storage: Store in cool and dry place protected from light, keep drum closed when not in use. Shelf Life: Shelf life under prescribed storage conditions and air-tight packing will be 2 years. |
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- Dairy Product Processing:
Lactase is widely used in dairy processing, breaking down lactose in milk, yogurt, and cheese into glucose and galactose. It caters to lactose-intolerant consumers, improves product digestibility, and maintains the original flavor and nutritional value of dairy items.
- Food & Beverage Production:
In food and beverage manufacturing, lactase is added to lactose-containing products like flavored milk, smoothies, and baked goods. It eliminates lactose-related discomfort, expands target audiences, and enhances product stability during storage without altering taste profiles.
- Dietary Supplements:
As a dietary supplement, lactase is formulated into tablets or capsules for lactose-intolerant individuals. Taken with lactose-rich meals, it aids in lactose digestion, relieves symptoms such as bloating and diarrhea, and supports flexible dietary choices.
Thermal Stability:
Remains stable below 60°C, with optimal activity at 55–60°C, enabling efficient hydrolysis without denaturation during processing.
pH Stability:
Effective across a broad pH range of 3.0–8.0, with peak performance at pH 4.0–5.5, making it highly suitable for acidic environments like fermented dairy and beverages.
Efficient Hydrolysis:
Hydrolyzes lactose into glucose and galactose, ideal for producing low-lactose or lactose-free products for individuals with lactose intolerance.
Q1：Is beta-galactosidase important for digestion?
A1：Beta-galactosidase, also known as lactase, is a key digestive enzyme responsible for hydrolyzing lactose into its constituent monosaccharides, glucose and galactose, which can be readily absorbed in the small intestine. Adequate activity of beta-galactosidase is essential for proper lactose digestion, and insufficient enzyme activity leads to lactose malabsorption, resulting in gastrointestinal symptoms such as bloating, gas, and diarrhea. Its presence and activity are therefore critical for efficient carbohydrate metabolism in individuals consuming dairy products.
Q2:What is beta-galactosidase in the food industry?
A2:In the food industry, beta-galactosidase is used to hydrolyze lactose in dairy products, producing glucose and galactose. It enables the production of lactose-free or low-lactose milk, yogurt, and cheese, improves sweetness and solubility, supports fermentation, and reduces lactose crystallization, enhancing both digestibility and product quality.
Q3:Is it true that 90% of Asians are lactose intolerant?
A3:Yes, it's approximately true. Studies show that a large majority of adults in East and Southeast Asia-often cited around 90%-have reduced lactase activity, meaning they are lactose intolerant.
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