DISOLACT Lactase enzyme drops
Disolact lactase drops contains liquid lactase with which you can make your own milk lactose free. Can also be used in other sweet dairy products such as: chocolate milk, whipped cream, custard, evaporated milk or mascarpone.
Use: Add 5 drops of DISOLACT lactase drops per liter of milk, shake briefly and leave in the refrigerator for 24 hours. After this, the lactose is 92% broken down! Add more drops to break down more lactose. When using the lactase drops in thicker dairy products such as custard, whipped cream and condensed milk, it is recommended to add 10 drops per liter and stir well. For direct intake use 5-10 drops per 125 ml milk product, depending on the degree of lactose intolerance.
Can also be used in combination with breastfeeding and/or bottle feeding for children with intestinal cramps due to lactose.
NOTE: Unfortunately the lactase drops do NOT work in acidic dairy products, because the enzyme is not acid resistant.
- Sample of 2 ml
- Soy and gluten free
- Suitable for vegetarians
- Store dry and at room temperature (max. 25 degrees Celsius)
Active Ingredient: 2,990 NLU Lactase per mL. Excipients: Glycerin (Vegetable), Purified Water. No preservatives – glycerine allows this product to be viable for two years from opening.
Monash University Low FODMAP Certified™
Monash University Low FODMAP Certified trade marks used under licence in the Netherlands by Disolut. 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.