Glucose Oxidase Enzyme For Bakery Business

Food grade glucose oxidase enzyme for flour and baking additive

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INTRODUCTION

Glucose Oxidase SBE-02GO 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.

PRODUCT SPECIFICATION

Declared Activity u/g Production Organism Aspergillus niger Physical Form Powder Color yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity Odour Normal microbial fermentation odour.

Definition of Unit: 1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1μmol β-D-glucose to D-gluconic acid and peroxide in 1 min at 30&#; and pH6.0.

Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

PRODUCT STANDARD The product complies with GB.174.

No. ITEMS INDEX 1 Particle size (%<40 mesh) &#;80 2 Loss on drying/(%) &#;8.0 3 Lead/(mg/kg) &#;5.0 4 Arsenic/(mg/kg) &#;3.0 5 Total viable count/(CFU/g) &#; 6 Coliform Bacteria/(CFU/g) &#;30 7 Escherichia coli (CFU/g) <10 (MPN/g) &#;3.0 8 Salmonella/(25g) Not Detected

MECHANISM

Glucose Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide at the presence of oxygen, which promotes the formation of gluten network, and thereafter the dough handling properties and sensory properties of baked products.

BENEFITS AND DOSAGE

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.

PACKAGE DAN 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.

RECOMMENDED PRODUCTS USED TOGETHER

If glucose oxidase used together with xylanase, fungal α-amylase and phospholipase , it will contribute to Improve the whole quality of the flour products.

Xylanase

Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.&#;

Fungal α-amylase

Fungal α-amylase depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.

Phospholipase

Phoshpolipase is beneficial to dough handling properties, gluten strengthening and crumb texture. it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun.

SAFETY

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.If irritation or allergic response for skin or eyes develops, please consult a doctor.

Glucose oxidase enzyme is an important element in the food industry. As a popular enzyme and preservative, Glucose oxidase is able to improve food quality and inhibit the growth of harmful microorganisms. It promotes the removal of glucose or oxygen to extend the shelf life of food. Glucose oxidase enzyme is suitable for baking, egg processing, mayonnaise, salad dressings, and cheese. This article mainly explores the application of glucose oxidase in the food industry and its safety.

 

What is Glucose Oxidase Enzyme in Food?

 

Glucose oxidase, shortened to GOX, is an important and typical oxidoreductase. Glucose oxidase is a high-purity enzyme produced by Aspergillus niger through fermentation and advanced purification technology. It has a broad spectrum of uses in the food industry. It is of great significance in bakery production, beverage making and food preservation.

 

glucose oxidase enzyme

 

What are the Uses of Glucose Oxidase in Food?

 

Bakery Products

Link to Yulin HB™

 

As a safe and green enhancer, Glucose Oxidase enzyme is a suitable and effective alternative to chemical additives for wheat flour. In the baking industry, Glucose Oxidase GOX also acts as a highly effective oxidizing agent to enhance the texture and quality of baked products. It can be used as a bread flour conditioner or dough fortifier. Adding glucose oxidase to the dough will fortify the gluten and enhance the dough's resistance to fermentation. It is precisely these advantages that help bread become large and fluffy, and make the crumb structure more uniform and compact.

 

Beer Production

 

Glucose oxidase enzyme is an effective antioxidant that plays an important part in the preparation of beverages, beer, and liquor. Many brewers will opt to put a little bit of glucose oxidase into the beer-making process. It is added to eliminate oxygen from the beer and reduce mold contamination. Eventually, Glucose oxidase allows the beer to be preserved for extended periods of time without altering the beer's clear, transparent appearance and refreshing taste.

 

Dairy Preservation

 

Glucose oxidase enzyme can be used for the preservation of dairy and milk products. In the process of food preservation, the presence of oxygen will influence the preservation effect. And deoxygenation is a necessary means of food preservation.

Since glucose oxidase enzyme is specific for oxygen, people can take advantage of it to deoxygenate, thus preserving the color and freshness of dairy products and prolonging their shelf life.

 

glucose oxidase enzyme in food industry

 

Production of Gluconic Acid

 

Glucose oxidase enzyme can be used to produce gluconic acid which also has extensive utilization in the food industry. In food and beverages, gluconic acid has a variety of properties including stabilizing the color of food and adjusting its acidity. The popularity of glucose acid in the food industry can be attributed to its use as an acid regulator and antioxidant.

 

Safety of Glucose Oxidase Enzyme

 

Glucose oxidase enzyme for safe use in food processing has a long history. Compared with traditional chemical agents, Glucose Oxidase is not likely to cause any food safety issues due to excessive additives. Glucose oxidase enzyme is a green biological food preservative obtained through microbial fermentation and purification. GOX enzyme has also been globally recognized as safe. It is free from toxic side effects on the human body.

 

Where to Buy Glucose Oxidase Enzyme?

 

You can purchase glucose oxidase enzyme from us. CHEMSINO is a reputable producer and exporter of glucose oxidase in China. we have dedicated to delivering top-quality products and competitive price. We even offer free samples for you to test. We are confident that our products will meet your expectations.

 

The Takeaway

 

In general, Glucose oxidase enzyme plays a paramount role in food production. By incorporating glucose oxidase into food production, it is helpful to improve the quality and safety of food products, thus providing consumers with wholesome and tasty foods!

The company is the world’s best Glucose Oxidase for Flour supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.