Processed

Lactase

Lactase (β-galactosidase) is the enzyme that splits milk sugar lactose into glucose and galactose. Food-grade lactase makes lactose-free milk, yoghurt, and ice cream, and is sold as drops or tablets for home treatment of dairy before consumption. Microbial lactases from yeast or moulds work at cold-dairy or process temperatures depending on the isolate. Treated milk tastes slightly sweeter because free monosaccharides are more sweet than lactose. Over-hydrolysis is rare; under-dosing leaves residual lactose that still causes intolerance symptoms.

Also known as: Lactase / Lactase Enzyme, Laktaasi, Lactase, Lactase

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

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Form

Source

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Yeast Lactase

Fungal Lactase

Acid-Stable Lactase

Neutral pH Dairy Lactase

Characteristics

Preparations

Immobilised ColumnIn-Process AdditionLiquid DropsPowderPre-Treated MilkTablet

Provenance

Food GradeHalalKosherNon-GMO Options

Sources

BiotechnologicalMicrobial FermentedPurified

Traits

Cold Active Grades AvailableFunctional Group: EnzymeLactose HydrolysingLow DoseNeutral TasteProcess Stable GradesSweetens Dairy Slightly

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 391

Amount per 100 g

Total Fat 1.03 g
Saturated Fat 0.47 g
Trans Fat 0 g
Monounsaturated Fat 0.2 g
Polyunsaturated Fat 0.19 g
Cholesterol 0 mg
Sodium 18.6 mg
Salt 0.05 g
Total Carbohydrate 93.2 g
Dietary Fibre 0 g
Total Sugars 88.3 g
Complex / starch 2.04 g
Protein 1.89 g
Water 5.1 g

Detailed nutrients

Energy 391 kcal
Water 5.1 g
Carbohydrates 93.2 g
- Sugars 88.3 g
  - Monosaccharides 61.8 g
  - Disaccharides 26.5 g
- Starch 2.04 g
  - Amylose 0.51 g
  - Amylopectin 1.53 g
  - Digestible Starch 1.73 g
  - Resistant Starch 0.2 g
Protein 1.89 g
Fat 1.03 g
- Saturated Fat 0.47 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.19 g
  - Omega-3 0.02 g
  - Omega-6 0.1 g
Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
Minerals 335 mg
- Major Minerals 329 mg
  - Calcium 65 mg
  - Sodium 18.6 mg
  - Potassium 245 mg
- Trace Minerals 6.4 mg
  - Iron 1 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·

Minerals

Sodium: 18.58 · Potassium: 245 · Calcium: 65 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Lactase.

Pairs well with

Classic and complementary matches

Butter
Cheese
Cream
Ice CreamLactose-free desserts
MilkLactose-free dairy
Yoghurt

Usually avoid with

Often clash in flavour or tradition

History

1900

Physiologists characterised intestinal lactase and adult lactose maldigestion across populations.

1960

Microbial lactase research enabled industrial lactose hydrolysis for dairy products.

1980US

Commercial lactose-free milks used immobilised or free lactase to serve intolerant consumers.

2000

Retail lactase drops and tablets popularised home conversion of ordinary milk.

2015

Ultra-filtered and enzyme-treated lactose-free lines became mainstream supermarket dairy categories.