Application: It catalyzes the hydrolysis of lactose into glucose and galactose. It is widely used in (1) dairy Industry: essential for producing lactose-free milk, yogurt, and ice cream for lactose-intolerant consumers. (2) Confectionery: used to prevent the "gritty" texture in condensed milk caused by lactose crystallization. (3) Supplements: formulated into tablets or drops to aid digestion.

Features: It has notable features of (1) enhanced sweetness: naturally increases sweetness without adding sugar. (2) Solubility: improves the solubility and digestibility of dairy products. (3) Stability: available in neutral or acid-stable forms depending on the application.