Factory Supply Food grade glucose oxidase enzyme for baking enzymes
Product Description
Food grade glucose oxidase enzyme for flour and baking additive
Glucose Oxidase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.
Function
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;
Dosage
For baking industry: The recommended dosage is 2-40g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
Storage
Package：25kgs/drum; 1,125kgs/drum.
Storage：Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.
Related Products:
Newgreen factory also supplies Enzymes as following:
| Food grade bromelain | Bromelain ≥ 100,000 u/g |
| Food grade alkaline protease | Alkaline protease ≥ 200,000 u/g |
| Food grade papain | Papain ≥ 100,000 u/g |
| Food grade laccase | Laccase ≥ 10,000 u/L |
| Food grade acid protease APRL type | Acid protease ≥ 150,000 u/g |
| Food grade cellobiase | Cellobiase ≥1000 u/ml |
| Food grade dextran enzyme | Dextran enzyme ≥ 25,000 u/ml |
| Food grade lipase | Lipases ≥ 100,000 u/g |
| Food grade neutral protease | Neutral protease ≥ 50,000 u/g |
| Food-grade glutamine transaminase | Glutamine transaminase≥1000 u/g |
| Food grade pectin lyase | Pectin lyase ≥600 u/ml |
| Food grade pectinase (liquid 60K) | Pectinase ≥ 60,000 u/ml |
| Food grade catalase | Catalase ≥ 400,000 u/ml |
| Food grade glucose oxidase | Glucose oxidase ≥ 10,000 u/g |
| Food grade alpha-amylase
(resistant to high temperatures) |
High temperature α-amylase ≥ 150,000 u/ml |
| Food grade alpha-amylase
(medium temperature) AAL type |
Medium temperature
alpha-amylase ≥3000 u/ml |
| Food-grade alpha-acetyllactate decarboxylase | α-acetyllactate decarboxylase ≥2000u/ml |
| Food-grade β-amylase (liquid 700,000) | β-amylase ≥ 700,000 u/ml |
| Food grade β-glucanase BGS type | β-glucanase ≥ 140,000 u/g |
| Food grade protease (endo-cut type) | Protease (cut type) ≥25u/ml |
| Food grade xylanase XYS type | Xylanase ≥ 280,000 u/g |
| Food grade xylanase (acid 60K) | Xylanase ≥ 60,000 u/g |
| Food grade glucose amylase GAL type | Saccharifying enzyme ≥ 260,000 u/ml |
| Food grade Pullulanase (liquid 2000) | Pullulanase ≥2000 u/ml |
| Food grade cellulase | CMC≥ 11,000 u/g |
| Food grade cellulase (full component 5000) | CMC≥5000 u/g |
| Food grade alkaline protease (high activity concentrated type) | Alkaline protease activity ≥ 450,000 u/g |
| Food grade glucose amylase (solid 100,000) | Glucose amylase activity ≥ 100,000 u/g |
| Food grade acid protease (solid 50,000) | Acid protease activity ≥ 50,000 u/g |
| Food grade neutral protease (high activity concentrated type) | Neutral protease activity ≥ 110,000 u/g |
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