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10000u Immobilized Glucose Oxidases Enzyme In Food Industry Bakery Powder

10000u Immobilized Glucose Oxidases Enzyme In Food Industry Bakery Powder

10000u Immobilized Glucose Oxidases Enzyme In Food Industry Bakery Powder

Brand Name: KDN
Model Number: Glucozyme
MOQ: 25/kg
Price: Negotiate
Payment Terms: L/C, T/T, D/A, D/P, Western Union
Supply Ability: 100000 Kilogram/per Month
Detail Information
Place of Origin:
China
Certification:
ISO/KOSHER/HALAL
Type:
Glucose Oxidase
Appearance:
White To Yellowish Powder
Packing:
25kg/bag
CAS:
9001-37-0
PH:
4 - 6
Odour:
Slight Fermentation Odour
Application:
Bakery
Classification:
Food Enzyme
Shelf Life:
12 Months
Packaging Details:
1kg, 5kg, 20kg/bag
Supply Ability:
100000 Kilogram/per Month
Highlight:

glucose oxidase enzyme in food industry 10000u

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Immobilize Glucose Oxidase Enzyme

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10000u Glucose Oxidase And Enzyme

Product Description

Food grade bakery enzyme powder 10000u Glucose Oxidase

 

Product Description

 

Glucose Oxidase 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.

 

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.

 

Product Glucozyme
Apperance White to yellowish powder
Odour Slight fermentation odour
Production Organism Aspergillus niger
Applicataion Bakery


 

 

Features and Benefits

 

  •  Higher loaf volume
  •  Reduced dough stickiness due to surface drying effect of hydrogen peroxide
  •  Superior oven spring and gas retention
  •  Improved (more even and tighter) crumb structure
  •  Increased tolerance to overproofing and gas bubble coalescence due to unexpected line stoppages
  •  Reduced use of vital wheat gluten
  •  Slightly increased water absorption
 
 

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.

 
Vland has been granted 232 patents by the China National Intellectual Property Administration, as well as a dozens of patents from American, European and other international intellectual property authorities.
 

 

 

 
 
 
Packing & Delivery
 
1kg, 5kg, 20kg/bag
 
10000u Immobilized Glucose Oxidases Enzyme In Food Industry Bakery Powder 0
 
 
 
 
 
FAQ
 
1. What's your MOQ?
Our minimum order quantity is 720kg.You can mix 2-3 different products.

2. Can you stick label with our company logo?
Yes, we provide OEM/ODM services.

3. Can I visit your company/factory?
Yes, our company is located in Shanghai and factory located in Shandong province. If you are interested, we can arrange the visit to our company, factory, and R & D center.

4. How can i get a sample?
Contact us to ask for free sample. The sample lead time is about 7-12 days. We will use DHL door to door delivery for sample order. The transport time is about 3-5 days.

5. How can you guarantee the quality?
Our QC department will inspect every batch after production. We will ensure the product to be delivered is within standard.