| Place of Origin: | China |
|---|---|
| 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 |
|---|---|---|---|
| Packing: | 25kg/bag | CAS: | 9001-37-0 |
| EINECS No: | 232-601-0 | Odour: | Slight Fermentation Odour |
| Application: | Bakery | Classification: | Food Enzyme |
| Shelf Life: | 12 Months | ||
| Highlight: | glucose oxidase and catalase in food industry,Glucose Oxidase Catalase Enzyme,toxin binders for dairy cattle |
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Hot sale glucose oxidase bakery enzyme powder CAS 9001-37-0 with good price
Product Description
The food enzyme glucose oxidase is produced with a genetically modified Aspergillus niger strain by KDN Biotech. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The glucose oxidase is intended to be used in baking processes.
Glucose oxidase is a well-characterised flavoprotein that catalyses oxidation of β-D-Glucose at its first hydroxyl group, utilizing molecular oxygen as the electron acceptor, to produce D-glucono-delta-lactone and hydrogen peroxide.
| Product | Glucozyme |
| Apperance | White to yellowish powder |
| Odour | Slight fermentation odour |
| Production Organism | Aspergillus niger |
| Applicataion | Bakery |
Features and Benefits
1. Higher loaf volume
2. Reduced dough stickiness due to surface drying effect of hydrogen peroxide
3. Superior oven spring and gas retention
4. Improved (more even and tighter) crumb structure
5. Increased tolerance to overproofing and gas bubble coalescence due to unexpected line stoppages
6. Reduced use of vital wheat gluten
7. Slightly increased water absorption
Application
Flour improvement: When Glucose Oxidase is added into flour, the sulfur group in gluten protein will be oxidized to form disulfide bond, so as to strengthen the network structure of the dough and make the dough have good elasticity and mechanical stirring resistance. The recommended quantity is add 20-60g/T flour.
Gluconic acid: It can be used in enzymatic production of gluconic acid and its salts, which should be used together with Catalase.
Alcohol brewing: In beer, It can remove the dissolved oxygen and convert the glucose into gluconic acid, to prevent beer aging and extend its shelf life.
Food preservation: Glucose oxidase can also be used in fruit juice preservation, tea preservation, etc.. By removing the oxygen in food to produce hydrogen peroxide, it can achieve the purpose of antibacterial and antiseptic and extend the shelf life of food.
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.
