Proszek β-galaktozydazy

• Wysokowydajna zdolność hydrolizy laktozy Specifically catalyzes the hydrolysis of lactose into glucose and galactose with high conversion efficiency, suitable for large-scale industrial production.
• Bezpieczne i stabilne źródło Derived from Aspergillus oryzae, a GRAS microorganism, it meets food-grade enzyme preparation standards and poses no toxicity risks.
• Szerokie warunki pracy Adaptable to mild processing environments in food production, maintaining high activity without requiring extreme conditions.
• Silna kompatybilność aplikacji 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：

• Rozwiązanie na nietolerancję laktozy Hydrolyzes lactose in milk or dairy products to produce low-lactose/lactose-free milk, addressing digestive issues in individuals with lactase deficiency.
• Optymalizacja przetwarzania produktów mlecznych 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.
• Funkcjonalny preparat cukrowy Catalyzing the synthesis of galacto-oligosaccharides (GOS) as prebiotics to promote gut health.
• Przemysłowe wykorzystanie produktów ubocznych Processing whey waste liquid (rich in lactose) into high-value syrup or fermentation substrates, reducing waste.