Annzyme Lactase LAC100 by Angel Yeast
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Product Overview
Lactase is mainly used in dairy industry. The low-sweetness and low-solubility lactose can be converted into sweeter, more soluble monosaccharides (glucose and galactose).
The possibility of precipitation of lactose crystals in ice cream, condensed milk, and evaporated milk is reduced, and sweetness is increased at the same time.
In the fermentation and baking industry, lactose, which cannot be utilized by general yeast, can be hydrolyzed into glucose.
A certain number of infants have diarrhea after feeding milk due to a lack of normal lactase in the intestines. Therefore, many countries often add lactase into milk for infants to drink. test
General Details
Product Highlights
- CHARACTERISTICS
- Another name: β-galactosidase
- Appearance: White powder
- Stability performance: Thermal stability--heat preservation at 60℃ for 30min, the
- relative enzyme activity is 60.2%. Optimum operation temperature: 50-55℃;
- pH stability--maintain relative activity of the enzyme above 90% between pH
- 4.5-5.5.
- Optimum pH: 5.0
Properties
*NOTE: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
*All product pictures are for display purposes only, it may not reflect the exact product color or mesh size, please refer to spec sheet for details.
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Vitamin K2 MK-7 1% MCC Powder (from Natto) by Angel YeastAs low as $1,300.00
