And Lactase Enzyme

Lactase enzyme is a protein that helps break down lactose, a sugar found in milk and dairy products. It is naturally produced in the small intestine of mammals. For food use, it is typically produced through fermentation by specific microorganisms, like yeast or fungi, and then purified.

Manufacturers add lactase enzyme to dairy products like ice cream, yogurt, and milk to make them lactose-free. By breaking down lactose into simpler sugars (glucose and galactose), it prevents digestive discomfort for people with lactose intolerance. This allows a wider range of consumers to enjoy dairy products.

Lactase enzyme is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a natural enzyme that aids digestion and is not associated with adverse health effects when consumed in typical amounts. International bodies like JECFA have evaluated enzymes used in food processing. There are no significant controversies or debates surrounding its use.