1. PRODUCT DESCRIPTION

Lactose‌, a disaccharide unique to dairy products (composed of glucose and galactose linked by a β-1,4-glycosidic bond), cannot be directly absorbed by the human body. ‌Lactase‌ binds lactose molecules via amino acid residues (e.g., aspartic acid, glutamic acid) in its active site, catalyzes the cleavage of the β-1,4-glycosidic bond, and ultimately hydrolyzes lactose into two monosaccharides: ‌glucose‌ and ‌galactose‌.

Mechanism‌: Enzymatic hydrolysis of lactose’s β-1,4-glycosidic bond.

Catalyst‌: Lactase (using specific amino acids in its active site).

Result‌: Conversion into glucose and galactose.

2 . APPLICATION FIELDS

√ Relieving lactose intolerance: Hydrolyze lactose into monosaccharides, reduce bloating/diarrhea; e.g., lactase-added milk/yogurt for intolerant consumers.

√ Dairy processing: Lactase decomposes lactose, reduces crystallization risk, maintains texture, extends shelf life; prevents crystallization in condensed milk/ice cream (addition: 0.05-0.1‰).

√ Enhancing sweetness, flavor & aroma: Boost yogurt sweetness (less added sugar); glucose/galactose (sweeter than lactose) enhance sweetness; aldehydes/ketones (from decomposition) intensify flavor/aroma (e.g., richer milk aroma in fermented dairy).

√ Functional food development: Produce galactooligosaccharides (prebiotics).

3. MECHANISM OF ACTION

Hydrolyzes β-1,4 glycosidic bonds in lactose to glucose+galactose; transglycosylation generates GOS‌.

Usage Method：

**Core Function:** Hydrolyze lactose into absorbable monosaccharides.

**Dosage Determinants:** Product type, processing conditions, functional objectives.

**Optimization Method:** Pre-tests (e.g., lactose residual rate, sweetness value, flavor compound analysis) to balance efficacy and cost.

4.PACKAGE AND STORAGE

• Package：25kg/drum.
• Storage：Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.
• Shelf life: 12 months in a dry and cool place.