Larch Arabinogalactan Powder

Production & Sourcing

Lactase can be produced through both natural and artificial means. Natural lactase production occurs in the small intestine of mammals, including humans, and is essential for the digestion of dairy products. In contrast, artificial lactase production involves the use of microorganisms or genetically modified cells, such as fungi or bacteria, to produce large quantities of lactase in a controlled environment. The artificial production process is often preferred for commercial use due to its efficiency and reliability.

In terms of sourcing, lactase is primarily sourced from microbial fermentation, where genetically modified microorganisms, such as the fungus Aspergillus oryzae, are used to produce lactase in large quantities. Other natural sources of lactase include yeast and bacteria, such as Kluyveromyces marxianus and Bacillus subtilis, respectively.

Application

• Dairy and Yoghurt Products
• Nutritional Supplements
• Functional Foods and Beverages

Functionality

• Digestive Support Ingredient
• Immune Support Ingredient
• Nutrient-Rich Ingredient
• Nutrient Bioavailability Enhancer
• Energy Yielding Metabolism Contributor

Benefits

• Nutritional Value

Use In Manufacturing

• Beverage Powders and Shakes
• Nutritional Supplements
• Sweetener and Bulking Agent

Harvest Time

• Whole Year