Glucose Oxidase for Baking Industry

1. High efficient Glucose Oxidase 2. Glucose Oxidase can be used in baking industry and other food industry

Glucose Oxidase is made from a fungal strain through cultivation and extraction technique. 

It can eliminate the dissolved oxygen in the food, and helps to keep freshness, protect color, prevent browning, protect Vc, and prolong shelf life. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide to improve dough and bread quality; in beer, juice, milchigs, can and beverage industries to deoxidize and so on.

Specifications

Appearance:  Yellowish PowderActivity: 800-3200u/g

Definition of unit

1 unit (U) of Glucose Oxidase equals to the amount of enzyme, which oxidize 1.0μmol β-D-glucose into D-gluconic acid and H2O2 per minute at 30°C, pH6.0.

Function conditionsWorking at pH 3.5-7.5, optimum 5.0; working temperature 20-70°C, optimum 35°C.

Function effect

Improve the operational performance of dough;

Improve the stability of dough;

Improve the inflation rapidity and quality of bread.

Dosage recommendation 

The recommended dosage is 0.2-4g/100kg (2-40 ppm) for Glucose Oxidase  (2400u/g). The optimum dosage depends on the quality of flour.

Package and Storage

Packed in 20kgs/bag or 25kgs/bag.

Store in a cool and dry place; high temperature and direct sunlight should be avoided.

Expiration25°C, 12 months, activity remains 90%.

Glucose Oxidase for Baking Industry