lactase drops – 100 ml

39,95

Lactase drops for making milk and dairy products lactose free. Ideal for lactose-free cooking and baking.

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EAN: 8718692031609 SKU: 1609 Category: Tag:
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Description

Our lactase drops contain the liquid lactase enzyme, which helps to break down lactose. With our lactase drops you can make your own (sweet) liquid dairy products lactose free. For example, milk, chocolate milk, whipped cream, cooking cream and mascarpone. By adding the drops to these dairy products you can cook and bake lactose-free. Would you like to try this product? Please order a sample.

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use

Add 5 drops to 1 litre of milk or any other liquid, non-acidic dairy product. Stir well and leave in the refrigerator for 24 hours. After this, at least 80% of the lactose will have been broken down. Add more drops for a higher conversion rate. If you want to use this product straight away, add 5-10 drops per 120ml of milk. This product is not suitable for use in acidic dairy products such as yogurt and buttermilk.

ingredients

Ingredients: lactase (750 NLU per 5 drops),glycerol, water

Lactase drops are suitable for vegetarians and vegans. Free from gluten and soy.

Monash University Low FODMAP Certified™

Monash University Low FODMAP Certified trade marks used under licence in the Netherlands by Intoleran. One serve of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional. Monash University has assessed this product as being low in FODMAPs but has not assessed its suitability as a therapeutic good. Monash University receives a licence fee for use of the Monash University Low FODMAP Certified trade marks.

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Frequently asked questions about lactase drops – 100 ml

You can use the lactase drops for making various liquid (sweet) dairy products, lactose free. Depending on the amount and consistency of the product, you can add a number of drops. After 24 hours, 80% of all lactose in the product has been broken down. Products that you can make lactose free using the drops include: Milk (5 drops per litre) Chocolate milk (5 drops per litre) Coffee milk (5 drops per 250 ml) Whipped cream (5 drops per 250 ml) Cooking cream (5 drops per 250 ml) Condensed milk (10 drops per 250 ml) Mascarpone (10 drops per 250 ml) Cream cheese (10 drops per 250 ml)

Unfortunately, the drops are not resistant to an acidic environment and therefore they are not suitable to make acidic dairy products such as yogurt, cottage cheese, sour cream, crème fraîche or buttermilk lactose free. However, you can take a lactase tablet or capsule to still be able to properly digest all lactose.

Add the required number of drops to the dairy product. Make sure the drops are mixed well into the dairy product by shaking or stirring well. Then leave it in the refrigerator for at least 24 hours. After 24 hours, at least 80% of all lactose will have been broken down. If you would like a completely lactose free dairy product, add more drops or leave it for longer in the refrigerator before use.

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