Lactase (2,000-100,000 ALU/g)
Lactase is an essential enzyme that helps individuals with lactose intolerance break down lactose into easily digestible glucose and galactose. This enzyme is widely used on dairy products such as sugar-free milk, yogurt, and ice cream, deriving from fungal or microbial extraction.
Besides the health and wellness benefits to consumers, It also sweetens and makes dairy-based products more digestible than usual without adding any type of sugar. In food processing, it enhances the nutritional profile of dairy while minimizing discomfort due to lactose.
With the growing demand for products that are lactose-free, Lactase forms the central part of accessible healthy alternatives for global consumers without compromising taste or texture.
