Bubuk β-Galaktosidase

• Kemampuan hidrolisis laktosa efisiensi tinggi Specifically catalyzes the hydrolysis of lactose into glucose and galactose with high conversion efficiency, suitable for large-scale industrial production.
• Sumber Aman dan Stabil Derived from Aspergillus oryzae, a GRAS microorganism, it meets food-grade enzyme preparation standards and poses no toxicity risks.
• Kondisi Pengoperasian yang Luas Adaptable to mild processing environments in food production, maintaining high activity without requiring extreme conditions.
• Kompatibilitas aplikasi yang kuat Can be directly added to liquid or solid food systems (such as milk, whey) without affecting the original flavor and texture of the product.

Functional Effects of β-Galactosidase：

• Solusi Intoleransi Laktosa Hydrolyzes lactose in milk or dairy products to produce low-lactose/lactose-free milk, addressing digestive issues in individuals with lactase deficiency.
• Optimalisasi Pengolahan Susu Enhanced Sweetness: The glucose and galactose produced have higher sweetness than lactose, reducing the need for additional added sugars. Improving texture: Prevents lactose crystallization (e.g., in ice cream), enhancing smoothness and mouthfeel.
• Persiapan gula fungsional Catalyzing the synthesis of galacto-oligosaccharides (GOS) as prebiotics to promote gut health.
• Pemanfaatan produk sampingan industri Processing whey waste liquid (rich in lactose) into high-value syrup or fermentation substrates, reducing waste.