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Glucose Oxidase (God) Uses in Baking

Glucose oxidase is a valuable and important enzyme that has a positive impact on many different industries. Its ability to break down glucose molecules has led to its use in food preservation, medical applications, and various industrial processes.
CAS NO.:9001-37-0

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Product Introduction

Products Description

Glucose oxidase (GOx) is an important enzyme that catalyzes the oxidation of glucose to produce gluconic acid and hydrogen peroxide. Widely used in the food industry, GOx plays various roles including dough conditioning, antioxidation for preservation, color retention, and glucose monitoring during fermentation processes. Its applications extend beyond enhancing food quality and extending shelf life, as it also plays a crucial role in ensuring product quality and consistency in beverages such as wine and fruit juices.

9001-37-0

Products Parameters

ITEMS	SPECIFICATION
Appearance	Light yellow or yellowish brown powder
Temperature adaptation range	20-50℃
PH Value	4.0-6.5
Dosage for flour (ppm)	4-15
Dosage for bread(ppm)	4-20

Products Features

Glucose oxidase is also easy to produce and purify, which makes it an affordable and accessible enzyme for many industries. It is available in both recombinant and natural forms, and can be produced in large quantities at a relatively low cost. This has contributed to the widespread use of glucose oxidase in many applications.

Finally, glucose oxidase is a safe enzyme to use. It is not toxic to humans or animals, and has been used for many years without any reported adverse effects. This makes it an ideal enzyme for use in food and pharmaceutical applications.

Products Applications

Baking: In baking, GOx is used as a dough conditioner to improve the texture and volume of bread and other baked goods. It helps enhance the gluten structure, resulting in better dough elasticity and bread volume.

Improving Dough Quality: Glucose oxidase GOx is used as a dough conditioner to enhance the texture, volume, and overall quality of baked goods. It acts on the dough proteins, improving their elasticity and strength, which leads to better dough handling properties and enhanced oven spring during baking.

Extending Shelf Life: By converting glucose into gluconic acid and hydrogen peroxide, GOx helps inhibit the growth of spoilage microorganisms in baked goods. This can extend the shelf life of bread, cakes, and other baked products by reducing microbial spoilage.

Products Package

Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000 kg/IBC Drum with the liquid. Special package according to the requirements of our customers. The product was originally packaged in a cool and dry environment, with a shelf life of 12 months.