Our goal is to provide our customers and consumers with ideal high-quality Konjac Gum Kosher Halal, Dipotassium Phosphate, agar agar in stabilizers food grade additives. We believe that in order to develop the company, we must first improve the quality and ability of our employees, so we are committed to building a stage for our employees to show their ability and a platform for career achievement. Our company pays attention to personnel training and introduction, and high-quality expert team and perfect scientific management system provide a solid technical guarantee for the company. We retain improving upon and perfecting our items and repair. We strictly follow the principle of giving consideration to system reliability and system flexibility, fully combining process requirements and characteristics, and wholeheartedly provide customers with a full range of services.

Glucose oxidase

  Glucose oxidase is a green food-grade biological enzyme preparation obtained through the fermentation of a specific Aspergillus niger fungus strain using advanced purification technology. The product is non-toxic and has no side effects, and can remove dissolved oxygen in food, play a role in preservation, color protection, browning prevention, vitamin C protection, and food shelf life.

  Glucose oxidase usually forms an oxidoreductase system with catalase. In the absence of catalase, gluconic acid and hydrogen peroxide are produced; in the presence of catalase, gluconic acid is produced; in the presence of ethanol and catalase, gluconic acid, acetaldehyde and water are produced. The enzymatic reaction of glucose oxidase is not greatly affected by the concentration of the substrate. When the concentration of glucose is between 5% and 20%, the reaction speed is almost unchanged. By optical rotation determination, the initial product of the GOD reaction is 6-gluconolactone, which is spontaneously hydrolyzed to gluconic acid in a non-enzymatic reaction. The optimum temperature is 30～50～C, and the optimum pH is 5.6～6.5. The temperature can be catalyzed in the range of 20～70℃, with good stability.

Application area:

1. Glucose oxidase is directly added to flour to effectively enhance the gluten strength and improve the elasticity of the dough, especially to improve the resistance of the dough to mechanical impact；

2. Improve gluten quality and increase bread volume;

3. Improve the water absorption rate of the dough (1-2%);

4. Improve dough stability, mechanical endurance and ductility.

Notes during use：

1. Glucose oxidase has a strong water absorption capacity. When making noodles, pay attention to control the amount of water added to prevent the dough from being too sticky.

2. The enzyme activity of glucose oxidase remains stable below 40℃, and the enzyme activity decreases with the increase of temperature above 50℃, and will be inactivated above 75℃.

3. Glucose oxidase is a biologically active substance, which is easily inhibited and destroyed by heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Avoid contact with it.

4. There may be differences in color between different batches of products.

Packaging:

10 kg/barrel

SHELF LIFE:

The product was originally packaged in a cool and dry environment, with a shelf life of 12 months.

STORAGE &TRANSPORATION:

Glucose oxidase is an active biological agent. It should be protected from light, low temperature, dry and ventilated during transportation and storage.

Taking into account the importance of product development and technical innovation, our company designs High Quality Sodium Cromoglycate 99% CAS 15826-37-6 based on the philosophy of simplicity, environmental protection, science and stability. We emphasize not only product innovation, but also the attitude towards the sustainable development. Our company in line with the quality is the life of the enterprise, we constantly improve the company's services in the development, improve the company's competitiveness in an all-round way and make our company a business card in the field.

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