Lactase

Function

Lactase (β-Galactosidase) breaks down lactose (Lactose) into galactose and glucose.

Application

Lactase (ß-Galactosidase) is used:

• in ice cream and in other milk and chocolate products to intensify the natural sweetness of the milk and to smoothen the texture of the product

• in the manufacture of low-lactose or lactose-free products: many people cannot digest lactose, especially in Africa and Asia. Lactose intolerance also is fairly common in Europe. Affected people must resort to the use of lactose-free or lactose-reduced products.

• for processing of whey that acctues during cheese production:
  lactase transforms the lactose in whey into a sweetish mixture of glucose and galactose. This product, after being refined and concentrated, becomes a syrup with a honey-like flavour. This syrup is used on a large scale in the industrial manufacture of sweets (its declaration: lactose, whey product).

Gene Technology

Five preparations of lactase are on the market in the EU:

• of these preparations, two can be produced using genetically modified microorganisms (fungus Aspergillus, yeast Kluyveromyces).

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.