Lactase Enzymes
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What it is
Lactase enzymes are proteins that help break down lactose, a sugar found in milk and dairy products. They are naturally produced in the digestive systems of mammals. In food production, lactase is typically produced through fermentation by specific microorganisms, like yeast or bacteria, and then purified.
Why it's used
Lactase enzymes are added to dairy products to make them lactose-free, benefiting individuals with lactose intolerance. By breaking down lactose into simpler sugars (glucose and galactose), it improves digestibility and can enhance sweetness. It is commonly found in milk, yogurt, ice cream, and cheese marketed as lactose-free.
Health notes
Lactase enzymes are Generally Recognized As Safe (GRAS) by the FDA for use in food. They are not absorbed by the body but rather act within the digestive tract to break down lactose. International bodies like JECFA have evaluated lactase enzymes. No significant health concerns are associated with consuming foods containing added lactase enzymes at typical levels.
Allergen info
Lactase enzymes themselves are not a major allergen. However, they are often produced using microorganisms that may be grown on media derived from sources like soy or wheat, and residual traces could be present. If derived from milk, it would not be considered a major allergen as it is a processed enzyme, not the milk protein itself.
Products containing Lactase Enzymes
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Game Technology System Inc.
Plain Lactose Free Lowfat Greek Strained Yogurt, Plain
73kcal
10Protein
2Fat
3.3Carbs