High quality Lactase 100,000 ALU/g cas 9000-70-8

Basic Info

Model No.: ELLEN-CAS 9000-70-8

Shelf Life: 2 Years

Form:: Powder

CAS: 9000-70-8

Name:: Lactase

Additional Info

Packaging:  25kg/Drum

Productivity: 10000kg

Brand: zhishang

Transportation: Ocean,Land,Air

Place of Origin: Shandong, China (Mainland)

Supply Ability: in stock

Certificate: ISO CE

Port: Shanghai,Tianjin,Qingdao

Product Description

What is fungal lactase?

Fungal lactas is an acid lactase that converts lactose into glucose and galactose. The enzyme originates from a special strain of the fungus Aspergillus oryzae. Its activity at low pH (3.5 – 5.5) makes this lactase particularly effective to digest lactose in the stomach and is therefore ideal for use in dietary supplements as a digestive aid.


Fungal lactase is an acid lactase(β-galactosidase)originating from the  food-grade fungus Aspergillus oryzae. Its activity is 100,000 ALU/g.It contains about 45~50% lactase protein,other is most of  carbohydrates.

Fungal lactase is a powder product with excellent flowability and compressibility for use in tablets and capsules. Fungal lactase has a white colour,,high solubility and a neutral taste.

Applications and dosage

The dose of fungal lactase is dependent of the amount of lactose and the size of the meal consumed. In general, a larger meal remains in the stomach for longer and therefore less enzyme is required than when the same amount of lactose is consumed with a light meal or just a glass of milk.

A general guideline is 2,500 ALU per 10 – 13 grams of lactose consumed.

The European Food Safety Authority recommends a dose of 4,500 ALU with each lactose-containing meal.

For very sensitive lactose-intolerant consumers (needing a 100% conversion) 10,000 ALU per meal is recommended.

Over time,consumers will quickly establish their required dose.

Efficacy and safety

Lactase from Aspergillus oryzae has a high activity at low pH (pH 3.5 – 5.5) making it particularly suitable to digest lactose in the stomach. The use of this enzyme to degrade lactose is well established, both scientifically and commercially.

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