Since our establishment, we have focused on R&D, production and sales of Polysorbate60, Tween20 food grade additives, Ethyl Vanillin food grade additives, so we have a professional brand image in this field now. We pay close attention to the industry trends, introduce advanced technology, equipment and management and strictly follow international standards to grasp product quality. We feel that employees must provide services for the enterprise, customers and the next process in order to survive.

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.

We have firmly occupied the Pharmaceutical Intermediate Food Additive Raw Powder CAS 9001-37-0 99% Pure Glucose Oxidase with Best Price market with advanced technology, high quality products, perfect service, and excellent price-performance ratio, and our products are sold at home and abroad. We apply existing mature technologies and make better use of our relationships with internal and external partners in a more in-depth and extensive manner. We vigorously promote the artisan spirit of perseverance and focus, rigor and seriousness, and excellence.

Hot Tags: Glucose Oxidase CAS NO.:9001-37-0, China, suppliers, manufacturers, factory, customized, wholesale, price, quotation, free sample, Kosher Halal, in food industry, food grade additives, Gardenia Blue food grade additives, distilled monoglycerides for cake gel, Polysorbate65 Kosher Halal, Crystalline Fructose food grade additives, EEC NO E433 food grade additives, polysorbate 80 in food