Products

LactoDigest™ Y

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.

LactoDigest™ F

LactoDigest™ F

This enzyme preparation contains the acid lactase (β-galactosidase) protein of Aspergillus oryzae. The enzyme preparation is produced by submerged fermentation of an Aspergillus niger micro-organism, which is genetically modified to contain the wild type Aspergillus oryzae lactase gene. The lactase is recovered from the culture broth and purified by several filtration operations. After granulation with maltodextrin and a minor portion of sodium chloride, it is homogeneously mixed and then filled into the final packaging.

 

Description

LactoDigest F is a micro granulated food enzyme preparation containing the acid lactase (β-galactosidase) protein of Aspergillus oryzae, Maltodextrin and a minor portion of sodium chloride. The enzyme preparation was produced by submerged fermentation of an Aspergillus niger microorganism genetically modified to contain the wild type Aspergillus oryzae lactase gene. The product has been purified and does not contain any GMM or GMO-DNA.

 

Product Identification

Systematic name: β-galactosidase Synonyms: Lactase EINECS No.: 232-864-1 CAS No.: 9031-11-2

 

Specifications

Appearance: Micro-granulate; the color may vary from batch to batch Standardized activity: min. 100'000 ALU/g

Dry matter: > 94 %

Microbiological purity:

Total aerobic microbial count <103 CFU/g

Total combined yeasts/molds count <102 CFU/g

Enterobacteria <10 CFU/g

Salmonella spp negative in 25 g

Escherichia coli negative in 10g

Staphylococcus aureus negative in 10g

Pseudomonas aeruginosa negative in 10g

Stability and Storage

LactoDigest F maintains its declared activity for at least 36 months from the date of manufacture when stored in the unopened original container and at a temperature below 15 C. The 'best used before' date is printed on the label. Uses In dietary supplement applications. Not intended for infant food use.

 

 

LactoDigest™ Tablets

LactoDigest 9000 ALU Tablets is a dietary supplement that offers a preventive relief from the lactose intolerance symptoms, like gas, diarrhea, bloating, abdominal cramps and nausea that is commonly experienced by many people after eating foods containing Lactose.

Lactose, also known as “Milk Sugar” is a di-saccharide (carbohydrate) comprised of two mono-saccharides or simple sugar units. It consists of a galactose molecule linked to a glucose molecule via a ß-1,4-glycosidic bond. Lactose sugar is produced by the mammary glands of most, but not all mammals. Therefore, milk and other dairy products are the primary source of dietary lactose. Lactose comprises approximately 4.8 - 5.2% of milk, 52% of nonfat dry milk solids, and 70% of whey solids.

In young mammals, lactase enzyme is secreted by the intestinal villi to effectively breakdown dietary lactose sugar. However, the production of lactase enzyme 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 lactase deficiency and consequently an inability to metabolize dietary lactose sugar (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.

 

LactoDigest 9000 ALU Tablets are made with food enzyme protein preparation of the acid stable lactase ß-galactosidase from the Aspergillus oryzae, containing additionally Microcrystalline Cellulose, Dicalcium Phosphate, Vegetable Magnesium Stearate, Maltodextrin and Sodium Chloride.

The LactoDigest enzyme is produced by the submerged fermentation of an Aspergillus niger microorganism genetically modified to add the wild Aspergillus oryzae lactase gene. The product is purified and does not contain any GMM or GMO-DNA.

 

Functionality

LactoDigest 9000 ALU Tablets:

  • Selectively and efficiently hydrolyzes (breaks down) the lactose sugar from milk and dairy products to glucose and galactose.

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

 

Properties

Activity:         9000 ALU/tablet

Form:             Round Tablet

Color:            White

 

Usage

LactoDigest 9000 ALU Tablets are applicable for the hydrolysis of lactose at stomach’s low pH, in treatments for lactose intolerance, and supplements. The LactoDigest enzyme requirements and performance are generally dictated by the substrate concentration or lactose amount ingested, the degree of tolerance of the individual or the type of diet of the targeted market; conduct tests to establish and optimize doses. Normally one tablet of 9,000 ALU before consumption of each meal containing dairy is sufficient; but two tablets could be required in extreme cases of lactose intolerance. If food containing dairy is consumed after 30 to 45 minutes after the first dose, another tablet may be necessary.

 

LactoDigest 9000 ALU Tablets may be used every time meals containing dairy ingredients are consumed.

 

Packaging

1000 Tablets bulk bottles. Other packing available upon request

 

Storage

Store at room temperature, below 77°F or 25°C, but do not refrigerate. Keep away from heat.

Novact Corporation

Find us

13395 SW 131st Street
Miami, FL 33186
Lactodigest@novact.us

Tel: 305-235-3950

Fax: 305-278-8266

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