Food Grade Glucose Oxidase Enzyme Powder With Best Price
Product Description
Foodgrade glucose oxidase (Glucose Oxidase) is an enzyme widely used in the food industry. It is mainly used to catalyze the oxidation reaction of glucose. Its main function is to convert glucose into gluconic acid while generating hydrogen peroxide. Here are some key points about food grade glucose oxidase:
1. Source
Glucose oxidase is usually derived from certain fungi (such as Penicillium) or bacteria (such as Streptomyces). These microorganisms produce this enzyme during their metabolic processes.
3. Security
Foodgrade glucose oxidase is considered safe and complies with relevant standards for food additives. Relevant usage amounts and specifications must be followed when using.
4. Notes
Temperature and pH: The activity of enzyme is affected by temperature and pH value, and it needs to be used under appropriate conditions.
Anaphylaxis: Although less common, some people may have an allergic reaction to the enzyme source.
5. Market Prospects
As the food industry's demand for natural preservatives and improvers increases, the market prospects for foodgrade glucose oxidase are broad.
In short, foodgrade glucose oxidase is an important food additive with multiple functions and applications that can effectively improve the quality and safety of food.
COA
| Items | Specifications | Results |
| Appearance | Free flowing of the light yellow solid powder | Complies |
| Odor | Characteristic smell of fermentation odor | Complies |
| Mesh Size/Sieve | NLT 98% Through 80 mesh | 100% |
| Activity of enzyme（Glucose Oxidase） | 10,000 u/g
|
Complies |
| PH | 57 | 6.0 |
| Loss on drying | ＜5 ppm | Complies |
| Pb | ＜3 ppm | Complies |
| Total Plate Count | ＜50000 CFU/g | 13000CFU/g |
| E.Coli | Negative | Complies |
| Salmonella | Negative | Complies |
| Insolubility | ≤ 0.1% | Qualified |
| Storage | Stored in air tight poly bags,in cool and dry place | |
| Shelf life | 2 years when properly stored | |
Function
The functions of foodgrade glucose oxidase mainly include the following aspects:
1. Anticorrosion
Antibacterial properties: Glucose oxidase generates hydrogen peroxide in the process of catalyzing the oxidation of glucose. Hydrogen peroxide has a strong antibacterial effect and can inhibit or kill a variety of microorganisms, thereby extending the shelf life of food.
2. Oxygen Removal
Reduce oxygen content: In sealed packaging, glucose oxidase can effectively reduce oxygen content, slow down oxidation reactions, prevent food from deteriorating, and maintain the freshness and flavor of food.
3. Improve fermentation performance
Dough processing: During the baking process, glucose oxidase can improve the structure and fermentation performance of the dough, and enhance the volume and taste of the bread.
4. Flavour Improvement
Improve taste: In some fermented foods, glucose oxidase can promote the production of flavor substances and improve the overall flavor and taste of the food.
5. Remove reducing sugar
Juice and Beverages: In juices and beverages, glucose oxidase can remove excess glucose, reduce the risk of fermentation, and maintain the stability of the beverage.
6. Applied to dairy products
Control microorganisms: In some dairy products, glucose oxidase can help control the growth of microorganisms and ensure product safety and quality.
7. Biosensor
Detection Application: Glucose oxidase is also used in biosensors to detect glucose concentration and is widely used in the fields of medicine and food testing.
In short, foodgrade glucose oxidase has multiple functions in the food industry and can effectively improve the safety, shelf life and flavor of food.
Application
Foodgrade glucose oxidase has many applications in the food industry, mainly including the following aspects:
1. Baking
Improve dough properties: In the production of bread and pastries, glucose oxidase can enhance the strength and elasticity of the dough, improve the fermentation effect, thereby increasing the volume and taste of the finished product.
Extended Shelf Life: Extends the shelf life of baked products by inhibiting microbial growth.
2. Juices and Drinks
Glucose Removal: In juice production, glucose oxidase can remove excess glucose, reduce the risk of fermentation, and maintain the freshness and flavor of the juice.
CLarity Improvement: Helps improve the clarity and stability of juices.
3. Dairy products
Control Microorganisms: In some dairy products, glucose oxidase can inhibit the growth of harmful microorganisms and extend the shelf life of the product.
Improves Flavor: In fermented dairy products, helps improve flavor and mouthfeel.
4. Meat Products
Preservation: In meat products, glucose oxidase can inhibit bacterial growth and extend the shelf life by generating hydrogen peroxide.
5. Condiments
Improve stability: In some condiments, glucose oxidase can improve the stability of the product and prevent oxidative deterioration.
Package & Delivery
