Pó de β-Galactosidase

• Capacidade de hidrólise de lactose de alta eficiência Specifically catalyzes the hydrolysis of lactose into glucose and galactose with high conversion efficiency, suitable for large-scale industrial production.
• Fonte segura e estável Derived from Aspergillus oryzae, a GRAS microorganism, it meets food-grade enzyme preparation standards and poses no toxicity risks.
• Condições operacionais amplas Adaptable to mild processing environments in food production, maintaining high activity without requiring extreme conditions.
• Forte compatibilidade de aplicativos 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：

• Solução para intolerância à lactose Hydrolyzes lactose in milk or dairy products to produce low-lactose/lactose-free milk, addressing digestive issues in individuals with lactase deficiency.
• Otimização do processamento de laticínios 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.
• Preparação funcional de açúcar Catalyzing the synthesis of galacto-oligosaccharides (GOS) as prebiotics to promote gut health.
• Utilização de subprodutos industriais Processing whey waste liquid (rich in lactose) into high-value syrup or fermentation substrates, reducing waste.