- Identification
- Properties
- Safety Data
- Specifications & Other Information
- Links
- Quick Inquiry

Identification

CAS Number

9031-11-2

Enzyme Number

3.2.1.23

Name

Lactose

Synonyms

1243583-85-8 2--6-hydroxybenzoesäure 2--6-hydroxybenzoic acid Acide 2--6-hydroxybenzoïque Benzoic acid, 2--6-hydroxy- mg1492-(4-heptylphenethyl)-6-hydroxybenzoic acid2--6-hydroxy-benzoic acid9031-11-2 http:////www.amadischem.com/proen/484601/MFCD22123243MG 149MG-149α-galactosidase

SMILES

CCCCCCCc1ccc(cc1)CCc2cccc(c2C(=O)O)O

StdInChI

InChI=1S/C22H28O3/c1-2-3-4-5-6-8-17-11-13-18(14-12-17)15-16-19-9-7-10-20(23)21(19)22(24)25/h7,9-14,23H,2-6,8,15-16H2,1H3,(H,24,25)

StdInChIKey

WBHQYBZRTAEHRR-UHFFFAOYSA-N

Molecular Formula

C22H28O3

Molecular Weight

340.456

EINECS

232-864-1

MDL Number

MFCD00130623

Properties

Appearance

Colorless to brown liquid

Density

1.1-1.2 g/cm3

pH

6.0-7.5

Safety Data

RIDADR 

NONH for all modes of transport

WGK Germany

3

Specifications and Other Information of Our Lactose CAS 9031-11-2

Description

Lactose is a special disaccharide found in mammalian milk. It is a sweetened sugar. Due to its low solubility in water, it cannot be directly absorbed by the human intestinal lumen.Neutral lactase (EC3.2.1.23) is a food-grade glycoside hydrolase fermented by Kluyveromyces lactis, a highly specific β-galactosidase that hydrolyzes lactose to form glucose and galactose , the solubility of these two monosaccharides is 3-4 times that of lactose, and their absorption rate in the intestinal lumen is the fastest among monosaccharides. Lactase can effectively solve the phenomenon of "lactose intolerance", adding this enzyme can improve the taste and sweetness of milk, 3 times higher than unhydrolyzed milk, and improve the nutritional value of milk, especially for the weak and infants.

Advantages

1.Natural and safe: Fermented from natural raw materials, it is derived from the protein with catalytic function in the living body, and has the characteristics of natural, safe and high-efficiency;2.Clean label: Lactase is a kind of natural ingredients for clean label that can reduce the dosage of sugar;

Effect

- It is used in liquid milk processing to increase the sweetness of milk, improve the taste,increase the nutritional value of milk, and avoid lactose intolerance;
- It is used in ice cream, concentrated milk and evaporated milk to solve the problem of lactose crystal precipitation, increase the stability of milk protein, and make the product taste more delicate;
- Application in the fermentation industry to increase the decomposition rate of lactose during the fermentation process and reduce the fermentation time;

Neutral Lactase Activity

≥7500ALU/g

Lead(Pb)

≤5ppm

Total Arsenic(calculated as As)

≤3ppm

Hg

＜0.5 ppm

Cadmium

＜0.5 ppm

Coliform

＜1CFU/mL

Escherichia Coli

Absent

Salmonella (25mL)

Absent

Staphylococcus Aureus(25mL)

Absent

Shelf Life

1 year

Storage

Storage temperature：0-25℃; store in a dry environment and avoid direct sunlight; the packaging must be kept intact or placed in a closed container while storing.

Dosage

Generally, the recommended dosage is 300ppm-1000ppm, depending on the actual production;

Known Application

Suitable for all kinds of dairy products, including fresh milk, UHT dairy products (ultra-high temperature sterilized milk), yogurt drinks, cream, ice cream, yogurt, etc.

Precautions

Once opened, please use it up as soon as possible or vacuum seal again under refrigerated conditions; When configuring the enzyme solution, it is necessary to ensure that the solution is fully dissolved, and use up the prepared enzyme solution as soon as possible, and it is best to use it currently.

Links

This product is developed by our R&D company Ulcho Biochemical Ltd (http://www.ulcho.com/).

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