Lactase

Lactase, also known as Lactase, Lactase-phlorizin hydrolase or Glycosylceramidase, is a key enzyme produced in the mammalian small intestine. Its main function is to break down lactose (the sugar found in milk) into simple sugars - glucose and galactose, which are then more easily absorbed by the body.

The importance of this enzyme is crucial in the production of certain food products. This is particularly important in the manufacture of lactose products that are intended for people who are lactose intolerant. These people lack the enzyme lactase, which enables them to digest the lactose in dairy products. Manufacturers of lactose foods therefore add this enzyme to their products to break down the lactose and thus allow lactose-intolerant people to consume them. Lactase is thus widely used in the production of lactose-free dairy products such as yoghurt, cheese and milk.

In addition to the food industry, lactase is also used in the pharmaceutical industry. Due to its ability to break down lactose into simple sugars, it is used in the production of various drugs for people suffering from lactose intolerance. Such medicines may include, for example, various tablets, capsules or powders.