Ailazyme® GOX
Ailazyme® GOX is obtained from Trichoderma reesei and is an oxidizing enzyme. Ailazyme® GOX is used for the treatment of flour and for the production of bread improvers. Ailazyme® GOX is providing improved gluten strengthening with improved dough stability. The fermentation stability and fermentation tolerance are optimized and improved, This is e.g. important for long fermentation processes and frozen dough applications, as well for using weak wheat flours. The dough properties are dry and stable, possible dough stickiness is clearly reduced.
Properties
- pH Range
- 4.5 - 6.5
Product families
Applications
- Bakery
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Ailazyme
- End Uses
- Bread, Cakes
- Functions
- Enzyme
- Ingredient Name
- Glucose Oxidase
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
- 5 - 30 g per ton of wheat flour (Bakery)
- Enzyme Type
- Glucose Oxidase
- Ingredient
- Glucose Oxidase
- Utilization
Ailazyme® GOX with an activity not less than 20K GO unit per g has shown to best perform when used under the following conditions given below.; Application; Bakery; Recommendation; Application at pH 4.5-6.5 and temperature 40–62°C.; Optimum conditions: pH 5–5.5 and temp: 51 °C; The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Baking Improvements
- Improved loaf volume
- Optimized proof tolerance
- Reduced dough stickiness
- Dough strengthening
- Storage Information
Ailazyme® GOX is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.
- Food Additive Number
- E 1102, INS 1102
- Packaging Information
Ailazyme® GOX is available in 5 kg bags in 25kg boxes.
- Food Ingredients Features
- Dough Improver
- Free of Major Allergens
- Improved Stability
- Food Ingredients Functions
- Enzyme
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- JECFA (FAO/WHO)
- Food and Nutrition Applications
- Bread
- Cakes
- Purity and Regulatory Aspects
The enzyme in Ailazyme® GOX is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® GOX is GRAS in the USA.
