Lactase
This is what the ingredient is.
Lactase is an enzyme that breaks down lactose (milk sugar) into glucose and galactose.
Here is why it shows up on the label.
Used to produce lactose-free dairy products for lactose-intolerant individuals. Also reduces crystallization in ice cream.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it. Widely used in dairy industry globally.
Here is what research has found.
Natural human enzyme (those with lactose intolerance lack sufficient lactase). Microbial sources used commercially.
Here are a few things worth knowing.
Generally very safe. Enables lactose-intolerant individuals to consume dairy. No significant concerns.
Sources
- FDA GRAS Database
- EFSA Scientific Opinion
- International Dairy Journal
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.