Lactase NZs-BE-B013

Catalog Number NZs-BE-B013

Grade Food Grade

Category Amylases

Description

Lactase NZs-BE-B013 is a high-quality food-grade lactase enzyme (β-galactosidase) specifically designed for dairy processing applications. It catalyzes the hydrolysis of lactose into two simpler sugars—glucose and galactose—helping manufacturers produce low-lactose and lactose-free dairy products efficiently and consistently. By breaking down lactose, this enzyme improves digestibility for lactose-intolerant consumers while naturally enhancing sweetness, as glucose and galactose have a sweeter taste than lactose. In many applications, this can reduce the need for additional sugar while maintaining the original flavor profile of the product.

Typical Parameters

Applications

Lactase NZs-BE-B013 is widely used in the dairy industry and related food processing sectors, including:

• Low-lactose and lactose-free milk: Lactase NZs-BE-B013 is widely used in the production of low-lactose and lactose-free milk. By breaking down lactose into glucose and galactose, it significantly reduces the lactose content in milk products.
• Fermented dairy products: In fermented dairy products such as yogurt, this lactase can be applied before or during fermentation to optimize processing performance. Reducing lactose levels helps improve fermentation efficiency, enhance flavor balance, and contribute to better texture stability.
• Milk powder and dairy ingredients: During the processing of milk powder and other dairy-based ingredients, the lactase treatment enhances natural sweetness and may reduce the need for added sugars in final formulations. Lactose hydrolysis can also improve solubility and functional performance, making dairy ingredients more versatile for use in beverages, confectionery, and food formulations.
• Bakery foods: When lactase-treated milk is used in bakery applications, it can promote yeast fermentation, and improve dough performance. The increased availability of simple sugars may also enhance crust color and overall flavor development, resulting in improved product appearance and sensory quality.

Recommended Usage

The dosage and processing conditions of lactase NZs-BE-B013 may vary depending on the application, raw material type, and desired level of lactose reduction. The following guidelines are recommended for typical dairy processing scenarios:

• Liquid milk application: For liquid milk processing, lactase NZs-BE-B013 can be added at a dosage of 0.02-0.1% based on the total weight of the milk. After addition, the enzyme should be thoroughly mixed into the milk to ensure even distribution throughout the system. Hydrolysis can be conducted under different temperature conditions depending on production requirements. A typical process involves incubating the mixture at 35 °C for approximately 5 hours. Alternatively, hydrolysis may be carried out at a lower temperature of around 9 °C for 20-24 hours. During the hydrolysis process, gentle agitation is recommended to maintain uniform enzyme activity and ensure consistent lactose conversion. Once the desired level of lactose reduction is achieved, the enzyme can be inactivated if required. This can be done by heating the product to approximately 85 °C, followed by cooling prior to downstream processing such as filling, packaging, or further formulation.
• Milk powder solution application: When using milk powder as the raw material, it is recommended to first prepare a milk powder solution with approximately 12% total solids to ensure optimal enzyme performance. Proper dissolution and uniform mixing are essential before enzyme addition. Lactase NZs-BE-B013 should then be added at a dosage of 0.2-0.4% based on dry matter content. After thorough mixing, the hydrolysis process can proceed under the same temperature and time conditions as described for liquid milk, either at 35 °C for about 5 hours or at low temperature (~9 °C) for 20-24 hours, depending on production needs. Maintain stable processing conditions and adequate mixing throughout the reaction to ensure efficient lactose breakdown and consistent product quality. Enzyme inactivation may be performed after hydrolysis if required by the production process.

Storage

The product should be stored in a cool, dry environment, preferably below 0 °C, avoiding direct sunlight, heat, and moisture to maintain enzyme stability and activity. The container should be kept tightly sealed after each use to prevent contamination and exposure to air or humidity.

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