Description:

• Enzyme type: Hydrolase
• Source: Fungal or microbial origin
• Function: Hydrolyzes lactose → glucose + galactose

Properties:

• Optimum pH: 4.5 – 6.5
• Optimum temperature: 35 – 55 °C
• Activity basis: Food/pharma grade (ALU or NLU units)

Pharma & Industry Applications:

• Formulation of lactose-free oral suspensions or tablets.
• Used in digestive enzyme supplements for lactose intolerance.
• Industrial: Dairy processing for lactose-free milk, yogurt, and whey hydrolysis.
• Enhances sweetness naturally by glucose formation.