β-galaktozidaza v prahu

• High-efficiency lactose hydrolysis capability Specifically catalyzes the hydrolysis of lactose into glucose and galactose with high conversion efficiency, suitable for large-scale industrial production.
• Safe and Stable Source Derived from Aspergillus oryzae, a GRAS microorganism, it meets food-grade enzyme preparation standards and poses no toxicity risks.
• Broad Operating Conditions Adaptable to mild processing environments in food production, maintaining high activity without requiring extreme conditions.
• Strong application compatibility 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：

• Lactose Intolerance Solution Hydrolyzes lactose in milk or dairy products to produce low-lactose/lactose-free milk, addressing digestive issues in individuals with lactase deficiency.
• Dairy Processing Optimization 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.
• Functional sugar preparation Catalyzing the synthesis of galacto-oligosaccharides (GOS) as prebiotics to promote gut health.
• Industrial byproduct utilization Processing whey waste liquid (rich in lactose) into high-value syrup or fermentation substrates, reducing waste.