Dairyzym F 100 P

Identification & Functionality

Chemical Family

Enzymes

Enzyme Type

Lactase

Ingredient Name

Lactase

Food Ingredients Functions

Anti-Crystalizing Agent,

Enzyme,

Lactose Removal Agent

Ingredients

Maltodextrin, Lactase

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures,

Processing Aids

Food Ingredients — Texture & Consistency

Stabilizers

Origin

Non-pathogenic Aspergillus oryzae strain (GRAS Status)

Features & Benefits

Labeling Claims

Allergen-free,

BSE-free,

Nanomaterials-free,

Non-GMO,

Non-Irritant,

TSE-free,

Vegan,

Vegetarian

Food Ingredients Features

Broad pH Stability,

Non-Irradiated,

Wide Temperature Range

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Dairy,

Desserts & Fruit Preparations

Food & Nutrition — Nutrition & Well Being

Nutraceuticals & Supplements

Food & Nutrition Applications

Condensed Milk,

Dairy Products,

Dietary Supplements,

Ice Cream,

Milk Ice,

Yogurt

Applications

• Removal of lactose from food and feed
• Digestive preparations for ß-galactosidase insufficient individuals

Dosage

• 10 g - 30 g on 100 liter milk or whey.
• 25-30 g Dairyzym F 100 P hydrolyses approx. 80 % of the lactose in 100 L whey within 24 hours at pH 4.5 and 50 °C.
• 25-30 g Dairyzym F 100 P hydrolyses all lactose in 100 L milk within 40 hours at pH 6.5 and 5 °C.

Properties

Physical Form

Powder,

Solid

Appearance

Powder

Chemical Properties

	Value	Units	Test Method / Conditions
Arsenic Content	max. 3	mg/kg	AAS
Cadmium Content	max. 0.5	mg/kg	AAS
Lead Content	max. 5	mg/kg	AAS
Loss on Drying	max. 14	g/100g	§64 LFGB-2h 130°C
Mercury Content	max. 0.5	mg/kg	AAS

Typical Properties

	Value	Units	Test Method / Conditions
Lactase acid	95000 - 105000	cfu/g	—

Microbiological Values

	Value	Units	Test Method / Conditions
Escherichia coli	max. 10	cfu/g	§64 LFGB
Salmonella	Negative	cfu/25g	§64 LFGB
Total Plate Count	max. 50000	cfu/g	§64 LFGB

Regulatory & Compliance

Certifications & Compliance

FCC Compliant,

Generally Recognized As Safe (GRAS)

Regulatory Information

• Allergen Information: no substances or products causing allergies or intolerances according to Regulation 1169/2011/EG, Annex II Health Information: The products are suitable for human consumption if used accordingly to recommendations and officially allowed to be sold within Germany and the EU. The product is food grade and conforms with the current european food law.

 

• GMO: This product is not a genetically modified organism (GMO), nor does it contain any GMO or any recombinant DNA. All the non-enzymatic constituents of the product (e.g. carriers, stabilizing agents, freeflowing agents etc.) originate from non-genetically modified sources. Due to the ubiquitous presence of GMO organisms, absence of minor traces of GMO material cannot be guaranteed, but in any case, the content of unintentionally present GMO material will be below 0.9 %, in accordance to EU guidelines 1830/2003 and 1829/2003. The product is used as processing aid in food manufacturing processes, and therefore labeling is not required in the EU. National regulations must be observed.

Product suitability:

	Yes	No
Vegetarian	X
Vegan	X

 

• BSE/TSE Information: The mentioned product does not represent a BSE (Bovine Spongiform Encephalopathy) and/or TSE (Transmissible Spongiform Encephalopathy) risk.
• Irradiation: Neither the product nor its ingredients have been treated with ionizing radiation according to Directive 1999/2/EC and 1999/3/EC.
• Nanoparticles: The product does not contain ingredients in the form of engineered nanomaterials as defined in Regulation (EU) 2015/2283.
• Contamination/Residues: The product complies with: Regulation (EC) No 396/2005 and its amendments regarding maximum levels for pesticide residues in foodstuffs. Regulation (EC) No 1881/2006 and its amendments regarding especially maximum levels for heavy metals, mycotoxins, dioxins and PCB in foodstuffs.
• Conformity of the Packaging: The packaging material complies with the provisions of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011.
• Color intensity may vary from batch to batch and is not an indication of functional quality.
• Fulfills the requirements of JECFA (FAO/WHO) and FCC
• The standardization of the enzyme activity is carried out by our CDA process

Technical Details & Test Data

Activity: Dairyzym F 100 P – ß-Galactosidase from A. oryzae

Fungal lactase	100,000 Units FCC/g
pH optimum	4.5 - 5.0 (Fig. 2)
pH stability	4.0 - 7.5 (Fig.4)
Temperature optimum	55 °C at pH 4.5 - 6.5 (Fig. 1)
Temperature stability	very stable below 50 °C (Fig. 3)

1 unit lactase is defined as the enzyme quantity that liberates 1 μMol of o-nitrophenol per minute from o-nitrophenylgalactopyranoside at pH 4.5 and 37 °C (in conformity with FCC IV).

Temperature/pH activity and stability data

 

Fig. 1: Temperature-activity curve for Dairyzym F 100 P

Fig.2: pH-activity curve for Dairyzym F 100 P

Fig. 3: Temperature-stability curve for Dairyzym F 100 P

Fig. 4: pH-stability curve for Dairyzym F 100 P

Packaging & Availability

Packaging Type

Boxes,

Cartons

Packaging

PE bag or vakuum sealed bag in cardboard box, 25 kg net weight.

Storage & Handling

Storage & Shelf Life

Min. 24 months if stored cool (< 25°C) and dry in closed original packing