LactoDigest™
Lactase enzyme supplement for healthy living

LactoDigest Y is derived from the controlled fermentation of Kluyveromyces lactis. The ß-galac­tosidase (lactase enzyme) hydrolyzes (breaks) the ß-D-1,4-link­ages in lactose; yielding one mole of D-glucose and one mole of D-galactose. The food grade, liquid formulation contains no chemical preservatives. 

 

Usage

Yeast Lactase is applicable for the production of lac­tose free and reduced lactose content milk, dairy products, and foods, e.g., fluid milk, ice-cream, concentrated milk, cheese, yogurt, and milk powder.

Enzyme requirements and performance are generally dictated by the physical and chemical properties of the substrate, the substrate concentration, the desired degree of hydrolysis, and the catalytic environment (pH, temperature, reaction time, etc.). In consideration of your process and processing condi­tions, conduct tests to establish use.

Initially evaluate Yeast Lactase at 0.8 ml/Liter of milk (3 ml/gallon). This recommendation is based on achieving 100% lactose hydrolysis in 20-24 hours at 4°C (39°F).

In general, the rate of substrate hydrolysis is proportional to enzyme concentration and a higher enzyme dose will be required when process temperatures are lower, or when the reaction time is decreased. For example, decreasing the process temperature 10°C (18°F), or shortening the reaction time one- half, will necessitate doubling the enzyme dose.

Conversely, increasing the process temperature 10°C (18°F), or doubling the reaction time, will decrease the enzyme dose one-half.

 

Functionality

Lactose is a carbohydrate composed of two sugar units (disac­charide). It consists of a ß-galactose molecule attached by a ß-D-1,4-linkage to a glucose molecule. Lactose or milk sugar, is produced by the mammary glands of many, but not all, mammals. The milk and other dairy products are the primary source of dietary lactose. Lactose comprises about 4.8-5.2% of milk, 52% of nonfat dry milk solids, and 70% of whey solids.

In young mammals, lactase is secreted by the intestinal villi to effectively breakdown dietary lactose. However, the production of lactase diminishes with age in a large proportion of the pop­ulation. It is estimated that more than half of the world’s adults suffer from a lactose deficiency and consequently an inability

to metabolize dietary lactose (lactose intolerance). Lactose intolerance symptoms include abdominal bloating, excessive intestinal gas, nausea, diarrhea, and abdominal cramps. The mechanism for the loss of the enzyme is uncertain. However, it is generally recognized that it is genetically determined versus the modification of the enzyme protein to a non-catalytic form.

Lactose has limited solubility and crystallization is a problem in ice cream, sweetened condensed milk, and some other dairy products. The resulting lactose crystals impart an objectionable sharp and gritty mouth feel termed sandiness.

Yeast Lactase is applicable for the production of lac­tose free and reduced lactose content milk, dairy products, and foods.

• Selectively and efficiently breaks down lactose to galactose and glucose.

• Lactose hydrolysis increases sweetness and depresses the freezing point.

• Lactose hydrolysis prevents lactose crystallization and its negative impacts of mouth feel and protein stability.

• Is stable and efficient over pH range common to milk and dairy products (pH 5.25-6.75).

• Highly purified and contains minimal protease and other enzyme side activities; providing excellent color and flavor stability.

 

• Standardized to ensure daily process efficiencies, and cost/ performance.

• A high activity, liquid formulation that is convenient and easy to use.

• Complies with FCC and FAO/WHO (JECFA) recommended specifications for food grade enzymes.

 

Properties

Activity: 50,000 NLU/grams

Form: Light Yellow liquid

Solubility: Miscible with water

Specific Gravity: 1.15-1.20

 

Effect of Temperature

Optimum Range: 35-50°C (95-122°F) Effective Range: 4-55°C (39-131°F) Stability Range: Up to 55°C (131°F)

 

LactoDigest Lactase is rapidly inactivated at temperatures above 55°C (131°F), and is inactivated at pasteurization tem­peratures.

 

Packaging

25 kg Pails (PE).

 

Storage

The loss of activity is normally less than 10% over six months when the enzyme is stored under cool, dry conditions in sealed containers. Product life can be extended by refrigeration

[< 5°C (41°F)].

 

Effect of pH

Foodzyme Yeast Lactase is stable and efficient over the pH range common to milk and dairy products:

Optimum Range: pH 5.5-6.5

Effective Range: pH 5.25-6.75

Stability Range: pH 6.0-7.5

The enzyme is rapidly inactivated below pH 5.0.