An In-depth Look: What chemicals are in Lactaid?

October 8, 2025 •

3 min read

Did you know that the active component of Lactaid is a naturally-occurring enzyme that helps digest dairy? Many people ask, what chemicals are in Lactaid?, and the answer differs slightly depending on the specific product format, with the enzyme lactase being the key ingredient.

Quick Summary

The primary chemical in Lactaid is the active lactase enzyme, which aids in digesting milk sugar. Other inactive ingredients, such as fillers, binders, and flavors, vary across caplets, chewables, and drops to ensure stability and proper delivery.

Key Points

Lactase Enzyme is the Active Ingredient: All Lactaid products contain the lactase enzyme, which breaks down the milk sugar, lactose.
Inactive Ingredients Vary by Product: The inactive chemicals used as fillers, binders, and flavorings differ depending on whether the product is a caplet, chewable, or liquid drop.
Caplets and Chewables Use Binders and Disintegrants: These forms contain chemicals like microcrystalline cellulose, croscarmellose sodium, and magnesium stearate to hold the product together and help it dissolve quickly.
Liquid Drops are Simpler: The liquid drop formulation uses glycerin and purified water to carry the lactase enzyme for pre-treating dairy products.
Inactive Chemicals are Functional: The inactive chemicals serve important roles such as stabilizing the enzyme, ensuring a pleasant taste, and facilitating the product's delivery.
Lactaid is a Dietary Supplement, Not a Drug: It works with the body to help digest dairy rather than treating a disease.

The main chemical component in all Lactaid products is the lactase enzyme. This enzyme is naturally produced in the small intestine of people without lactose intolerance and is responsible for breaking down lactose, the sugar found in dairy products. For those who are lactose intolerant, supplementing with lactase helps digest lactose, preventing symptoms like gas and bloating.

The lactase in Lactaid is typically derived from microorganisms and works by converting lactose into glucose and galactose, simpler sugars that are easily absorbed. The specific inactive ingredients in Lactaid vary depending on the product's form (caplets, chewables, or liquid drops) and serve to ensure stability, proper delivery of the enzyme, and palatability.

The Star Chemical: Lactase Enzyme

The essential active chemical in Lactaid is the lactase enzyme. It plays a crucial role in breaking down lactose, which is a disaccharide (a sugar composed of two linked molecules) found in milk and other dairy products. For individuals with lactose intolerance, the body produces insufficient amounts of this enzyme, leading to digestive issues when dairy is consumed. Lactaid provides a supplemental source of this enzyme, enabling the digestion of lactose into its constituent monosaccharides, glucose and galactose. This enzymatic process prevents undigested lactose from reaching the colon and causing uncomfortable symptoms. The lactase enzyme in Lactaid is typically sourced from microbial fermentation.

Inactive Chemicals in Lactaid Products

Beyond the active lactase enzyme, Lactaid products contain inactive ingredients (excipients) that are necessary for the product's form, stability, and function. These ingredients differ based on whether the product is a caplet, chewable, or liquid drop.

Lactaid Caplets (Original and Fast Act)

Active Ingredient: Lactase enzyme.
Inactive Ingredients: Common inactive ingredients include fillers like microcrystalline cellulose and mannitol, disintegrants such as croscarmellose sodium and crospovidone to help the caplet break down, a lubricant like magnesium stearate, and an anti-caking agent such as colloidal silicon dioxide.

Lactaid Chewables

Chewable Lactaid tablets are designed for convenience and a pleasant taste.

Active Ingredient: Lactase enzyme.
Inactive Ingredients: These often contain mannitol as a sweetener and filler, microcrystalline cellulose for structure, magnesium stearate as a lubricant, and disintegrants like croscarmellose sodium and crospovidone. Flavorings (natural and artificial), citric acid, and sucralose are also included for taste.

Lactaid Liquid Drops

The liquid drop formulation is primarily used for adding to dairy products to pre-digest lactose.

Active Ingredient: Lactase enzyme.
Inactive Ingredients: This form has a simpler composition, typically containing glycerin, which acts as a thickener and stabilizer, and purified water as the solvent.

Comparison of Lactaid Formulations

The following table outlines the key components and characteristics of the different Lactaid formulations.


Feature	Lactaid Caplets	Lactaid Chewables	Lactaid Liquid Drops
Active Ingredient	Lactase Enzyme	Lactase Enzyme	Lactase Enzyme
Inactive Ingredients	Microcrystalline Cellulose, Croscarmellose Sodium, Crospovidone, Magnesium Stearate, Colloidal Silicon Dioxide, Mannitol (in some)	Mannitol, Microcrystalline Cellulose, Croscarmellose Sodium, Crospovidone, Magnesium Stearate, Flavoring, Citric Acid, Sucralose	Glycerin, Purified Water
Purpose of Inactives	Structure, dissolution, manufacturing aid	Sweetening, structure, dissolution, flavor	Stabilization, solvent
Method of Use	Swallowed with first bite of dairy	Chewed with first bite of dairy	Added to dairy product
Onset of Action	Works in digestive tract	Works in digestive tract	Pre-digests lactose in food

How the Chemicals in Lactaid Interact

The primary chemical interaction in Lactaid involves the lactase enzyme catalyzing the hydrolysis of lactose. This reaction breaks the glycosidic bond in lactose, yielding glucose and galactose. The inactive ingredients in Lactaid products facilitate this process by ensuring the enzyme is delivered effectively and remains stable. In tablets and caplets, inactive ingredients help the product disintegrate in the digestive system, releasing the enzyme to act on ingested lactose. In the liquid drops, glycerin and water provide a stable medium for the enzyme to work when added to dairy.

Conclusion

Lactaid products primarily contain the active lactase enzyme, which is crucial for digesting lactose in dairy. The specific inactive ingredients vary depending on the product type, serving to enhance stability, delivery, and palatability. Caplets and chewables utilize ingredients like cellulose and mannitol, while liquid drops rely on glycerin and purified water. By supplementing the body with lactase, these products help individuals with lactose intolerance manage their symptoms and consume dairy more comfortably. For further information on managing lactose intolerance, resources like the Mayo Clinic offer comprehensive guidance.

Frequently Asked Questions

The main and active chemical in all Lactaid products is the lactase enzyme, which helps break down the milk sugar, lactose.

Yes, while the active lactase enzyme is the same, the inactive ingredients differ. Chewables contain additional components like flavoring and sweeteners such as sucralose to improve taste, whereas caplets do not.

Inactive ingredients in Lactaid caplets typically include microcrystalline cellulose, croscarmellose sodium, crospovidone, magnesium stearate, and colloidal silicon dioxide.

Lactaid drops can be added directly to milk or other dairy products and refrigerated for 24 hours to break down the lactose. Alternatively, they can be used just before consumption, though a longer wait period may increase effectiveness.

Mannitol is an inactive ingredient found in some Lactaid products, such as chewables and original strength caplets, where it functions as a sweetener and filler.

No, Lactaid is considered a dietary supplement, not a drug. It works by supplementing the body's natural enzyme, lactase, to assist with digestion.

No, Lactaid milk has the lactase enzyme added to it during processing to pre-digest the lactose. Unlike the pills, which are supplements, the milk contains the enzyme directly integrated, along with other ingredients not found in regular milk, like carrageenan and guar gum.