Carbohydrolytic

Lactase

A β-galactosidase enzyme that hydrolyzes the β-1,4-glycosidic bond in lactose, the primary sugar in milk and dairy products. This reaction produces glucose and galactose, both of which are readily absorbed in the small intestine. Lactase is beneficial for individuals with reduced natural lactase production, improving digestion of lactose-containing foods.*

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ENZYME CLASSIFICATION

EC NUMBER | CAS NUMBER:
3.2.1.23 | 9031-11-2
ENZYME CLASS:
Hydrolase → Glycosidase
ENZYME TYPE:
β-Galactosidase
ENZYME SOURCE:
Aspergillus oryzae
Enzyme Applications:
Dietary Supplements and Food & Beverage

TECHNICAL SPECIFICATIONS

ACTIVITY MEASUREMENT:
ALU (Acid Lactase Units)
PRIMARY SUBSTRATE:
Lactose
BOND CLEAVED:
β-1,4-glycosidic bond
PRIMARY PRODUCTS:
Glucose, galactose
INACTIVATION:
70°C for 10 minutes | pH ≥ 8 for 10 minutes
FORM:
Powder
SOLUBILITY:
Water-soluble
STORAGE:
Store in a cool, dry environment
SHELF-LIFE:
18 months from MFG date if properly stored.
SAFETY & HANDLING:
Always refer to the included Safety Data Sheet.
Lactase
Lactase

BIOCHEMICAL ROLE IN DIGESTION

Lactase hydrolyzes the β-1,4 bond in lactose, producing glucose and galactose. This enzymatic action is the critical step in dairy digestion, as lactose is otherwise poorly absorbed in the human intestine. Without lactase, lactose persists in the gut where it becomes subject to bacterial fermentation, producing lactic acid, hydrogen, and other metabolites that can cause bloating, gas, and diarrhea. Efficient lactase function ensures that dairy carbohydrates are fully converted into absorbable monosaccharides.*

NUTRITIONAL RELEVANCE IN SUPPLEMENTATION

Supplemental lactase addresses the widespread condition of lactose intolerance, enabling individuals with reduced endogenous enzyme activity to consume dairy products without discomfort. By improving lactose hydrolysis, supplementation prevents the fermentation-driven symptoms of malabsorption and supports better nutritional utilization of dairy foods. This allows access to the caloric and micronutrient benefits of milk and dairy products—including calcium and vitamin D—without compromising digestive comfort.*