Product Name: Acid Lactase Delaczym®DL:
Enzyme: Acid Lactase Preparation
Synonyms: Acid beta-galactosidase, Fungal lactase, β-galactosidase, β-gal
CAS#: 9031-11-2
IUB#: 3.2.1.23
Appearance: White to creamy powder
Souring Origin: Aspergillus sp.
Application: Nutraceuticals, Food Supplement, Digesting Nutrition, Whey treament
Total Aerobic Plate Count: 1,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Mold and Yeast: 50 CFU/g max
Description:
Delaczym® DL is an acid lactase that converts lactose into glucose and galactose. The enzyme originates from a special strain of the fungus Aspergillus oryzae. Its activity at low pH (3.5 – 5.5) makes this lactase particularly effective to digest lactose in the stomach and is therefore ideal for use in dietary supplements as a digestive aid.
Delaczym® DL helps to eliminate lactose intolerance discomforts like bloating, gas, diarrhea and abdominal cramps that occur after consuming dairy products
Today, the health-conscious consumers especially who are lactose-intolerant want more lactose-free products with labeling friendly and uncompromising taste and nutrition.
The number of consumers who are interested in lactose-free milk or believe they are lactose-intolerant is far greater than the number of people who are really lactose-intolerant. This drives strong growth in the category and provides an excellent opportunity for dairy companies to launch new, higher-margin lactose-free products.
Our natural Delaczym® solutions help you meet that demands. We work closely with our customers to produce uniquely tailored solutions that make life simple and quality by offering a balanced, daily dietary supplement to help you feel better about eating the foods you want
Lactase (β-galactosidase) Application:
The product is suitable as part of a digestive enzyme blend or by itself. It is especially useful for the relief from the discomfort of lactose intolerance. Lactose itself is not sweet, it has a low solubility and it cannot be absorbed directly from the intestine. Lactase splits lactose into glucose and galactose, which have a sweetening power of about 0-8 relative to sucrose; they are 3-4 times more soluble than lactose and can be safely digested by everyone, enabling also lactose-intolerant people to enjoy and benefit from dairy products.
This product is not only used to manufacture lactose-free products but also employed to treat whey, and used in prebiotics. This lactase was reported to be more applicable for whey lactose utilization as compared to lactose hydrolysis. Cheese industry produces large quantities of whey as a byproduct. The main components of whey are lactose, minerals, and proteins. The lactase can convert whey lactose into readily available substrates for the cell cultivation, also reduce the biochemical oxygen demand (BOD) and chemical oxygen demand (COD) for the environment. Galacto-oligosaccharides (GOS) used as an ingredient in the prebiotics food. GOS are produced from β-galactosidase by the transglycosylation activity during the hydrolysis of lactose; hence, it is crucially important for the human health
Application range:
Active in ambient temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.
Packing:
25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
