Food Preservation: Glucose Oxidase CAS NO.: 9001-37-17

Glucose oxidase (God) is an important enzyme used in the food industry. It is a type of oxidoreductase that catalyzes the conversion of glucose to gluconic acid and hydrogen peroxide. This enzyme is widely used as a food additive due to its ability to improve the shelf life of food products by preventing spoilage and microbial growth.

1. Enhances flavor: When used in small amounts, glucose oxidase can enhance the flavor of food by breaking down complex carbohydrates into smaller, sweet-tasting molecules.

2. Improves texture: In certain foods like bread, glucose oxidase can improve texture by strengthening the dough and creating a more uniform crumb structure.

3. Extends shelf life: By preventing spoilage and maintaining freshness, glucose oxidase enzyme can extend the shelf life of many different types of food.

4. Safe and natural: Glucose oxidase is a natural enzyme that is generally recognized as safe by regulatory agencies like the FDA. It is commonly used in many different types of food products, including baked goods, dairy products, and processed meats.

In the baking industry, glucose oxidase is employed as a dough conditioner. It enhances the dough's properties by improving dough stability and contributing to the overall quality of baked goods. It achieves this by oxidizing natural sugars in the dough.

Glucose oxidase is utilized in the clarification of certain beverages, particularly fruit juices. The enzyme helps remove impurities and cloudiness through its oxidative action, contributing to the clarity and visual appeal of the final product.

Glucose oxidase finds applications in dairy processing. It can be used to control the oxidation of lipids in dairy products, helping to maintain the desired flavor and quality.

25kg/ barrel