Place of Origin: | China |
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Brand Name: | KDN |
Certification: | ISO/KOSHER/HALAL |
Model Number: | Glucozyme |
Minimum Order Quantity: | 25/kg |
Price: | Negotiate |
Packaging Details: | 1kg, 5kg, 20kg/bag |
Delivery Time: | 15-20 days |
Payment Terms: | L/C, T/T, D/A, D/P, Western Union |
Supply Ability: | 100000 Kilogram/per Month |
Type: | Glucose Oxidase | Appearance: | White To Yellowish Powder |
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Packing: | 25kg/bag | CAS: | 9001-37-0 |
EINECS No: | 232-601-0 | PH: | 4 - 6 |
Odour: | Slight Fermentation Odour | Application: | Bakery |
Classification: | Food Enzyme | Shelf Life: | 12 Months |
Highlight: | glucose oxidase food additive 1.1.3.4,Glucose Oxidase 1.1.3.4,Food Additive Glucose Oxidase Ph 4 to 6 |
Food grade glucose oxidase enzyme for baking additive Improve the stability of dough
Product Description
Glucose oxidase, or simply GOX, is a type of enzyme which belongs to the group of oxidoreductases. It has extensive application in the food industry. GOX has become a part of flour improver mixes and dough conditioners. It is a clean label alternative to ADA, potassium bromate and other oxidizing agents that have come under public scrutiny due to health concerns.
Recombinant, Aspergillus niger glucose oxidase. Catalyzes the oxidation of β-D-glucose to D-glucono-ω-lactone and hydrogen peroxide. Also catalyzes the conversion of D-glucono-ω-lactone to gluconic acid. Useful for enzymatic assay of glucose concentration.
Product | Glucozyme |
Apperance | White to yellowish powder |
Odour | Slight fermentation odour |
Production Organism | Aspergillus niger |
Applicataion | Bakery |
Features and Benefits
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
Mechanism
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.
Our R & D Capability
Although a relatively young company established in 2005, Vland has quickly become a formidable, innovation-driven enterprisefueled by its highly-trained and specialized team. The group employs 26 Ph.Ds and nearly 300 associates with Master’s degrees.