Lactase enzyme preparation from Kluyveromyces lactis
Lactase enzyme preparation from Kluyveromyces lactisLactase splits lactose into simpler sugars, and is what makes lactose-free milk. This listing is the enzyme from a dairy yeast.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Permitted | 21 CFR 184.1388retrieved 2026-09-07 | |
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
What it is made from
Produced by fermenting the yeast Kluyveromyces lactis. Lactose-free milk is ordinary milk treated with this enzyme, which is why it tastes slightly sweeter — the products of the split are sweeter than lactose itself.
- Vegan
- Vegetarian
Every name it appears under
1 recorded name. A label may use any of them.
As it appears in regulation
- Lactase enzyme preparation from Kluyveromyces lactis
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- ecfr retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/lactase-enzyme-preparation-from-kluyveromyces-lactis.json