Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Lactase
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Ailazyme® LAC is a clear liquid solution with possibly a slight smell typical of fermentation products. The Ailazyme® LAC product has been primarily developed for use in the production of low-lactose-milk and -whey products and special dairy products like caramel sauce.
- Dairy Application
Enzyme:
- Lactase
Use:
- Low-lactose or lactose-free food production
Properties
- Chemical Properties
Value Units Test Method / Conditions Density 1.10 – 1.20 - - pH 6.8 – 8.2 - - Heavy Metals (as Pb) max. 30 ppm - - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 100 CFU per ml - Yeast & Mould Negative per ml - Coliforms Negative per ml - Escherichia coli Negative per 25 ml - Salmonella Negative per 25 ml - Listeria monocytogenes Negative per 25 ml - Staphylococcus aureus Negative - - Anti Bacterial Activity Absent - - Mycotoxins Absent - - - Specifications
Value Units Test Method / Conditions Activity 5.0 NLU/ml -
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Packaging Information
Ailazyme® LAC is available in 5, 10 and 25 kg drums.
Storage & Handling
- Shelf Life
- 12 Months
- Storage Information
When Ailazyme® LAC is stored under the recommended refrigerated conditions (4-8°C) in the original and unopened packaging, the product shelf life is 12 months. At higher temperatures (15-20 °C) the declared activity is maintained for 3 months, when stored for longer periods under these conditions the loss of activity may be up to 1.5 % per month.