Food Grade Glucose Oxidase Enzyme Powder for Baking Additive

China Food Grade Glucose Oxidase Enzyme Powder for Baking Additive, Find details about China Glucose Oxidase, Glucose Oxidase Powder from Food Grade Glucose Oxidase Enzyme Powder for Baking Additive

Model NO.
glucose oxidase
Storage Method
Normal
Shelf Life
>12 Months
Type
9001-37-0
Appearance
Yellow Powder
Trademark
Recedar
Transport Package
Drum
Specification
99%
Origin
China
HS Code
0000
Model NO.
glucose oxidase
Storage Method
Normal
Shelf Life
>12 Months
Type
9001-37-0
Appearance
Yellow Powder
Trademark
Recedar
Transport Package
Drum
Specification
99%
Origin
China
HS Code
0000
 
Food Grade Glucose Oxidase Enzyme Powder for Baking Additive
 Food grade glucose oxidase enzyme for flour and baking additive 
Production OrganismAspergillus niger 9001-37-0
Physical FormPowder

Color
yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
OdourNormal microbial fermentation odour.
Food Grade Glucose Oxidase Enzyme Powder for Baking Additive

INTRODUCTION
Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.
Definition of Unit: 1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1μmol β-D-glucose to D-gluconic acid and peroxide in 1 min at 30ºC and pH6.0.
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

Glucose Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide at the presence of oxygen, which promotes the formation of gluten network, and thereafter the dough handling properties and sensory properties of baked products. 
Food Grade Glucose Oxidase Enzyme Powder for Baking Additive
Function
1. Improve the operational performance of dough;
2. Improve the stability of dough;
3. Improve the inflation rapidity and quality of bread;
4. Reduce or replace chemical oxidant;
 
DOSAGE
For baking industry: The recommended dosage is 2-40g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

[Shelf life]  
24 months when properly stored
 
[Storage] 
Store in cool & dry place; Keep away from strong light and heat.

COA and other ceitificates will be sent under request.

 
Other Hot Enzyme Products
Name CAS No.
α-Amylase9000-90-2
Bromelain9001-00-7
Glucose oxidase9001-37-0
Lactase9031-11-2
Lipase9001-62-1
Lysozyme12650-88-3
Papain9001-73-4
Pepsin9001-75-6
Pancreatin8049-47-6
Trypsin9002-07-7

  
Food Grade Glucose Oxidase Enzyme Powder for Baking Additive
ItemsTest StandardResults
AppearanceBrown yellow powderBrown yellow powder
OdorFree of offensive odors Conform
Activity of enzyme 10,000 u/g 10,200 u/g
Heavy metals
Pb
As
<30mg/kg
<5.0mg/kg
<3.0mg/kg
<30mg/kg
<5.0mg/kg
<3.0mg/kg
Microbiology
Total Plate Count≤50,000 CFU/g3100 CFU/g
  1. Coli
≤30 CFU/g<10 CFU/g
Escherichia Coli≤3.0 MPN /g<1.0 MPN /g
Salmonella Negative/25gAbsent
Storage STORED HUMIDITY PROTECTED
(RH LESS THAN 60) AT TEMPERATURE BELOW 25ºC
ConclusionComplies to the standard above.


Food Grade Glucose Oxidase Enzyme Powder for Baking Additive

Food Grade Glucose Oxidase Enzyme Powder for Baking Additive
Food Grade Glucose Oxidase Enzyme Powder for Baking Additive


Food Grade Glucose Oxidase Enzyme Powder for Baking Additive
Food Grade Glucose Oxidase Enzyme Powder for Baking AdditiveFood Grade Glucose Oxidase Enzyme Powder for Baking Additive

Food Grade Glucose Oxidase Enzyme Powder for Baking Additive