Lactase

Common Name: Lactase<br>
Chemical Name: β-Galactosidase, β-D-Galactoside galactohydrolase<br>
INS No.: –
E-number: –
CAS No.: 9031-11-2
Functional Use: Glycoside hydrolase

Lactase is an enzyme that catalyzes the breakdown of lactose (milk sugar) into glucose and galactose. Once digested, these sugars are absorbed through the small intestine wall into the bloodstream.
Consequently, a deficiency in lactase production prevents the digestion and absorption of lactose; instead, it undergoes fermentation by bacteria in the large intestine.
This process generates significant amounts of gas—specifically hydrogen, carbon dioxide, and methane—leading to abdominal pain.
Additionally, the resulting osmotic effect draws water into the large intestine, causing diarrhea.

Therefore, lactase is utilized to break down lactose, producing lactose-free products and preventing the digestive system from becoming overburdened.
Lactase enzymes are commonly used in the dairy-based food and beverage industry—including products such as pasteurized milk, fermented milk, ice cream, yogurt, chocolate, cakes, cookies, butter, and cream—to precisely control the breakdown or elimination of lactose during production.
They also help prevent lactose crystallization in the final products.

Thinakorn Chemical & Supply Co., Ltd. distributes a liquid-form lactase enzyme imported from Europe.
Subjected to strict quality control to ensure safety for use in milk and backed by reliable food quality certifications, the product offers consumers complete confidence in its safety.

Packaging sizes: 1, 5, and 20 kg/container.