Ph Stable Lactase

Ph Stable Lactase is an enzyme that breaks down lactose, the sugar found in milk. It is produced through fermentation by specific microorganisms, often genetically modified strains of Aspergillus niger or Kluyveromyces lactis. The enzyme is then purified and stabilised for use in food production.

Manufacturers add Ph Stable Lactase to foods to reduce or eliminate lactose content, making them suitable for individuals with lactose intolerance. It is commonly found in dairy-free milk alternatives, yoghurts, ice creams, and protein supplements, improving digestibility and taste by preventing lactose from causing digestive discomfort.

Ph Stable Lactase is not considered a food additive under UK law, but rather an enzyme preparation used for processing. Its primary function is to aid in the digestion of lactose. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated enzymes used in food processing, and generally recognise them as safe when used appropriately. There are no widespread controversies regarding its use; its effectiveness is directly related to its ability to break down lactose.