Lactase

Lactase is an enzyme naturally found in the digestive system of mammals, including humans. It is produced by the cells lining the small intestine. In food production, lactase is typically manufactured through fermentation using yeast or bacteria, and then purified.

Lactase is added to dairy products to break down lactose, the natural sugar in milk. This makes the product easier to digest for people with lactose intolerance. It is commonly found in lactose-free milk, yogurt, ice cream, and cheese.

In the US, lactase is Generally Recognized As Safe (GRAS) by the FDA for its intended use as a food ingredient. It aids in the digestion of lactose and is not associated with adverse health effects when consumed as part of food. International bodies like JECFA have also evaluated lactase, and EFSA has assessed its safety. No significant controversies surround its use.