Lactase (Beta-galactosidase)
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Made by fermentation, with no animal source.
No carbohydrate.
Fine for most people at normal amounts.
Rules by country
Lactase is generally recognized as safe in the US, with FDA GRAS notices for beta-galactosidase enzyme preparations from several sources. In the EU it is a food enzyme authorized under the food enzymes regulation rather than an additive with an E-number, and it is permitted in Canada for the same purpose.
What is it?
A cow's milk lactose molecule is a pair of sugars, and without the enzyme to split it the pair passes through the gut undigested, which is what causes the gas and discomfort. Lactase does that splitting before the milk reaches the gut. The enzyme is grown in a fermenter, usually from Kluyveromyces lactis or Aspergillus oryzae, and it is dosed in units of activity rather than in grams, so a tiny amount does the work of a large volume of milk.
Where it comes from: An enzyme that splits lactose into glucose and galactose. It is grown in a fermenter, usually from a fungus such as Kluyveromyces lactis or Aspergillus oryzae, and the harvested enzyme is purified and dried.
Why it’s in food
- Lactose-free milk
- Yogurt making
- Cheese making
- Dairy supplements
- Ice cream
Often found in
Also listed as: Lactase, Beta-galactosidase, Lactase enzyme, Beta-galactosidase enzyme, Lactase preparation
Health & gut impact
EFSA evaluated beta-galactosidase preparations from several sources and found no safety concern at the intended uses, and US GRAS notices for lactase were concluded without questions. Food enzymes are broken down to amino acids in the gut, so there is no residue and no build-up.
EFSA Panel on Food Enzymes, safety evaluation of beta-galactosidase preparations
Lactase made with a microorganism grown on a medium containing milk or wheat can carry traces of those proteins. The labels of the commercial preparations declare the substrate, which matters for anyone with a milk or wheat allergy.
EFSA Panel on Food Enzymes, safety evaluation of beta-galactosidase preparations
What can I use instead?
Ratio: Use the same volume in place of ordinary milk
Best for: Drinking and cooking
Ratio: Replace the milk in the recipe; aged cheese has almost no lactose
Best for: Cooking
Related
More enzymes:
Common questions
Is lactase vegan?
Yes. It is made by fermentation from microorganisms, and the commercial preparations are grown on a plant or mineral medium rather than from an animal source.
Can I take lactase if I am lactose intolerant?
Yes, that is what it is for. Taking it with a meal that contains lactose splits the lactose before it reaches the gut, which is why lactose-free milk works for most people with a mild intolerance.
Is lactase the same as lactase tablets?
The enzyme is the same. The tablets are a food supplement form of it, and the enzyme added to milk in the factory is the same substance used at a much higher dose so that the milk is pre-split.
Is Lactase safe?
Generally safe (90/100). Lactase is generally recognized as safe in the US, with FDA GRAS notices for beta-galactosidase enzyme preparations from several sources. In the EU it is a food enzyme authorized under the food enzymes regulation rather than an additive with an E-number, and it is permitted in Canada for the same purpose.
Is Lactase vegan?
Yes. Made by fermentation, with no animal source.
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Scientific sources & regulatory citations
- EFSA Panel on Food Enzymes, safety evaluation of beta-galactosidase preparations