Lactase

Lactase is an enzyme that breaks down lactose, a sugar found in milk. It is naturally produced in the digestive systems of mammals. For food use, it is typically produced through the fermentation of specific yeasts or fungi.

Lactase is added to dairy products to reduce their lactose content, making them suitable for individuals with lactose intolerance. It is commonly found in yogurts, desserts, and milk alternatives, functioning to improve digestibility and palatability by breaking down lactose into simpler sugars like glucose and galactose.

Lactase is not an additive and does not have an E-number. Its primary role is to aid in the digestion of lactose. For individuals with lactose intolerance, consuming foods with added lactase can help prevent digestive discomfort such as bloating and diarrhoea. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated enzymes used in food production, but lactase is not typically subject to the same additive regulations as synthetic compounds. There are no widespread controversies regarding its use.