| 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 | Shelf Life: | 12 Months |
| Highlight: | glucose oxidase powder,immobilized glucose oxidase,glucose oxidase Food enzyme preparation |
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Food grade powder enzyme Glucose Oxidase improve bakery/ in animal breeding
Product Description
Glucose Oxidase is refined from Aspergillus Niger by submerged fermentation, which can remove glucose, deoxidize and kill bacteria.
‘Food enzyme preparation’ means a formulation consisting of one or more food enzymes in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardization, dilution or dissolution.
Glucose oxidase is an enzyme which in the presence of oxygen is capable of oxidizing D-glucose to its corresponding lactone. This process generates hydrogen peroxide which oxidizes thiol groups on flour proteins, thus creating disulfide bonds in the gluten network that contribute to a better dough quality.
| 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
Application
1. Role of glucose oxidase in wheat flour
Glucose oxidase can be converted into glucose by the presence of oxygen in the presence of oxygen, and hydrogen peroxide. So as to enhance the strength of gluten. To improve dough extension and increase the volume of bread. In the production of noodles, glucose oxidase is a good protein network structure, which can increase the strength of the noodles.
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.
Why choose us?
- 20 years experience in probiotics research and manufacturing;
- Working with partners from over 30 countries globally;
- 60 successful projects in supplements, functional food, livestock industry;
- Detailed Technical & Stability test and quality guaranteed for all products;
- Prompt technical support and after-sales service;
- Factory visit and samples are available anytime.
Q1. How does your factory control quality?
All the raw material purchasing and production quality control are strictly following the ISO9001: 2008 management system. Besides, the full-featured detection equipment and GMP quality management system to provide the strongest guarantee for high quality product. We can provide our customers the detailed test report for the quality evaluation before the sample.
Q2. What's your main markets?
North America, Europe, Asia, etc.
Q3. What is your delivery term and delivery period?
We accept FOB, CIF, etc. You can choose the one which is the most convenient or cost effective for you. The sample within 5 days, and bulk order within 7 days.
Q4. What is your package?
Powder: 1kg/bag, 5kg/bag, 20kg/bag
Liquid: 30kg/drum, 1125kg/tote
Q5. What is the payment term?
T/T, Western Union or L/C.
