Lactase: Enzymatic Hydrolysis of Lactose for Dairy and Nutrition
High-performance Lactase preparation for lactose hydrolysis in dairy processes.
Designed for food applications requiring efficient lactose breakdown for improved digestibility.
Fungal Neutral Lactase Preparation for Efficient Dairy Processing
DENAZYME GY2 is a high-purity lactase enzyme preparation derived from Kluyveromyces yeast, specifically developed for efficient lactose hydrolysis in dairy applications. It enables the production of lactose-free and sugar-reduced products without compromising taste or texture.
This versatile enzyme is ideal for a wide range of dairy formulations, including milk, yogurt, ice cream, and organic-certified products. Its clean hydrolysis process prevents off-flavors and supports better digestibility for lactose sensitive consumers.
DENAZYME GY2 is kosher- and halal-certified, vegan-suitable, and compatible with organic food production standards.
NAGASE supplies food-grade Lactase preparation for dairy applications such as milk, yogurt, and ice cream production. Our enzyme is globally available and supported by EFSA, GRAS, kosher, and halal certifications.
Applications
Lactase is widely used in the food industry, particularly in dairy processing, to improve product suitability for lactose-sensitive consumers and enhance sweetness naturally.
- Production of lactose-free milk, yogurt, and cheese
- Reduction of lactose in whey-based protein products
- Sweetness enhancement through natural glucose and galactose formation
- Applied Applicable in both batch and sterile (*) processes
- (*) please refer to locally available products
Features
Denazyme GY2 lactase preparation by NAGASE is designed for high performance in dairy applications, enabling efficient lactose hydrolysis during dairy processing.
- Fungal origin – free from animal-derived components
- Stable and active in both liquid and powdered (*) formulations
- Kosher and halal certified – suitable for global dietary standards
- EFSA approved (upon request)
- GRAS status – recognized as safe for food applications
- (*) please refer to locally available products
Certifications
Kosher & Halal certified
Additional Information
Frequently Asked Questions about Lactase
What is Lactase?
Lactase is an enzyme (β-Galactosidase) that hydrolyzes lactose into glucose and galactose. It is commonly used in the production of lactose-free dairy products such as milk, yogurt, and ice cream.
How does Lactase work in food processing?
In industrial food processing, lactase is typically added during fermentation or pre-pasteurization stages. The enzyme breaks down lactose, enhancing sweetness and improving digestibility for lactose-sensitive consumers.
Is Nagase’s Lactase active at neutral pH?
Yes. This product is optimized for activity under neutral pH conditions, making it suitable for a wide range of dairy applications, including milk and sweetened condensed milk production.
Is Lactase heat-sensitive?
Lactase exhibits temperature sensitivity. It performs best at moderate processing temperatures. Excessive heat reduces enzymatic activity, so proper handling is recommended.
What are common applications of Lactase?
Typical use includes lactose-free milk, yogurt, ice cream, dulce de leche, and whey-based beverages. It can also enhance sweetness without added sugar due to glucose formation.
Related Enzymes
β-Glucanase
Highly active β-Glucanase for optimized viscosity control and improved extract yields. Engineered for brewing, animal feed, and plant-based processing applications.
Phospholipase A2
Highly specific Phospholipase A2 enzyme for improved emulsification and degumming. Optimized for food processing applications such as lecithin modification, oil degumming, and functional ingredient development.
