Beta-Galactosidase Enzyme (100,000U/g)

  • Product Code: 8697

Used in the production of milk (used to remove lactose from milk) and yogurt.

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Test Name Specification
Appearance White powder
Activity of enzyme 100,000 ALU/g Min
Moisture 0.1% Max
Ash 4% Max
Heavy metals (Pb) 2ppm Max
Heavy metals (As) 2ppm Max
Total Plate Count 10,000 CFU/g Max
Coliforms 30CFU/g Max
Yeast and mould 100CFU/g Max

Beta-Galactosidase Enzyme (100,000U/g)

 

Used in the production of milk (used to remove lactose from milk) and yogurt.

 

Working temperature range 37-55C, pH 4.5-5.5

Best 38-40C, pH 5.0

 

Beta-Galactosidase enzymeIt is used to break down lactose to produce lactose-free products. (Lactose-Free) makes the digestive system in the body not work too hard. Lactase enzymes are generally used in the food and beverage industry that is mainly composed of milk, such as pasteurized milk, yoghurt, ice cream, yogurt, chocolate, cakes, cookies, butter, and cream. Accurately control the degradation or elimination of lactose in the production process. It also helps to prevent the crystallization of lactose in the product.

 

Temperature 4 degrees can be stored for 25 months, temperature 15 degrees can be stored for 18 months, room temperature can be stored for 12 months.

 

Currently, the FDA has not approved its use in food. This product It can only be used in food research. 

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Beta-Galactosidase Enzyme (100,000U/g)

Used in the production of milk (used to remove lactose from milk) and yogurt.

Beta-Galactosidase Enzyme (100,000U/g)

 

Used in the production of milk (used to remove lactose from milk) and yogurt.

 

Working temperature range 37-55C, pH 4.5-5.5

Best 38-40C, pH 5.0

 

Beta-Galactosidase enzymeIt is used to break down lactose to produce lactose-free products. (Lactose-Free) makes the digestive system in the body not work too hard. Lactase enzymes are generally used in the food and beverage industry that is mainly composed of milk, such as pasteurized milk, yoghurt, ice cream, yogurt, chocolate, cakes, cookies, butter, and cream. Accurately control the degradation or elimination of lactose in the production process. It also helps to prevent the crystallization of lactose in the product.

 

Temperature 4 degrees can be stored for 25 months, temperature 15 degrees can be stored for 18 months, room temperature can be stored for 12 months.

 

Currently, the FDA has not approved its use in food. This product It can only be used in food research. 

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