α-Galactosidase(CAS:9025-35-8)

α‑Galactosidase (CAS 9025‑35‑8) is widely employed in the food industry to hydrolyze α‑galactosides such as raffinose, stachyose, and other anti‑nutritional oligosaccharides present in legumes and plant raw materials. This reduces flat‑gas‑inducing compounds, improving the digestibility and sensory quality of soy milk, tofu, soy sauce, soy flour and related products. In brewing, the enzyme breaks down galactoside residues in malt, enhancing fermentation efficiency, decreasing haze, and stabilizing flavor. It is also used to produce functional low‑oligosaccharide foods and prebiotics; partial hydrolysis of sucrose or oligosaccharides yields galactooligosaccharides (GOS), which promote beneficial gut bacteria and are added to infant formula, functional beverages and health snacks. Additionally, in confectionery and dessert processing, the enzyme lowers residual α‑galactosides, improving sweetness purity and reducing bitterness. Overall, α‑galactosidase enhances the digestibility of plant ingredients, optimizes fermentation processes, and generates prebiotic ingredients, making it a key enzymatic additive in food manufacturing.