Winovazyme Biological Science & Technology Glucose Oxidase
Winovazyme Biological Science & Technology Glucose Oxidase is defined as the amount of enzyme which oxidizes 1μmol β-D-glucose into D-gluconic acid and H2O2 in 1 min at 37℃, pH5.5.
Properties
- Physical Form
- Liquid, Powder, Solid
- Liquid
- Powder
- Solid
Product families
Applications
- Bakery
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Bread
- Functions
- Enzyme
- Ingredient Name
- Glucose Oxidase
- Usage
The recommended dosage is 5-10 g/100 kg flour (50 ~ 100ppm), can be added directly in flour or made at 1:10 pre mixing, and then further mixing, the optimum dosage shall be determined by baking test.
- Markets
- Food & Nutrition
- Storage
25℃, 12 months, enzyme activity remain≥90%.; Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
- Function
Replace the Potassium Bromate as a food additive in the bakery. Glucose be oxidized to produce H2O2 which could cross-link the proteins in the dough by oxidize the sulfhydryl(SH) into S-S.; 1. Improve the bread texture and increase the loaf volume; 2. Make the dough more elastic and viscous; 3. Drying effect; 4. Make it less crumb
- PACKAGING
- 25 kg/bag, or as request.
- Enzyme Type
- Glucose Oxidase
- Ingredient
- Glucose Oxidase
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Food Additive Number
- E 1102, INS 1102
- Food Ingredients Features
- Dough Improver
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
