High-activity Alpha-Galactosidase from Aspergillus niger for efficient hydrolysis of raffinose and stachyose in legumes and plant-based formulations. Helps reduce flatulence-causing oligosaccharides and supports low-FODMAP processing when used in extended fermentation. Works best within pH 4.0–6.5 and 40°C–55°C. Off-white to tan powder. Activity 1,000–50,000 GalU/g. MOQ 1 kg. Ships worldwide.
ISO 9001 certified
Alpha-Galactosidase (EC 3.2.1.22)
1,000 – 50,000 GalU/g
4.0 – 6.5
40°C – 55°C
Off-white to tan powder
Aspergillus niger
24 months (sealed, cool, dry)
1 kg / 5 kg / 25 kg
1 kg
ISO 9001, HALAL, KOSHER, Food Grade, Non-GMO
Alpha-Galactosidase breaks down galacto-oligosaccharides such as raffinose and stachyose, helping improve digestibility and reduce gas-related compounds across food, supplement, and processing workflows.
Removes raffinose and stachyose from soybeans, lentils, and chickpeas—reducing flatulence-causing oligosaccharides for more comfortable consumption.
Used as an active ingredient in anti-gas digestive supplements—typically dosed before meals containing beans, vegetables, or grains.
Improves digestibility of legume-based protein ingredients for plant-based meat and dairy alternatives by lowering residual galacto-oligosaccharides.
Helps reduce FODMAP content in bread during extended fermentation—supporting low-FODMAP sourdough profiles for IBS-friendly products.
Pre-treatment of beans before canning to reduce gas-causing compounds—supporting consumer-friendly canned legume products.
Removes anti-nutritional galacto-oligosaccharides from soybean meal to improve animal feed digestibility.
It hydrolyzes galacto-oligosaccharides—especially raffinose and stachyose—helping reduce gas-causing compounds in legumes and related formulations.
For best results, use Alpha-Galactosidase within pH 4.0–6.5 and 40°C–55°C.
The GalU/g value indicates measured enzymatic activity per gram. Higher activity products generally achieve stronger hydrolysis at the same dosage, but final dosing should be confirmed with your application trial.
Yes. When applied during extended fermentation, it can help reduce FODMAP-associated oligosaccharides in bread to support low-FODMAP sourdough targets.
Shelf life is 24 months when kept sealed in a cool, dry place. Protect from moisture exposure and follow the storage guidance provided with your COA/TDS.
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