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Sending Inquiry For: Glucose Oxidase Baking Enzyme

Mar-12-20

Glucose Oxidase Baking Enzyme

$1,000.00K
MOQ: Not Specified
Shenzhen, Guangdong, China
 
Product Name: Zymopan BGO5000

Enzyme: Glucose Oxidase

Synonyms: Oxido-reductase, glucose oxyhydrase, -D-Glucose:oxygen 1-oxidoreductase



Appearance:

Yolk yellow powder

Origin:

Aspergillus niger

Application:

Beverage, Bread improver, Dietary Supplements, Animal Feed

Total Aerobic Plate Count:

50,000 CFU/G

Coliforms:

30 MPN/G max

Escherichia Coli

None Detected

Salmonella

None Detected

Antibiotic activity

None Detected



Efficacies:

- Can form linkages that increase the gluten strength.

- Improves better dough oven spring and assists to get larger loaf volume

- Can be as a processing aid in the manufacture of food such as cheese, beer, carbonated beverages and fruit juice.



Description:

An oxidazing enzyme preparation for use in cereal food as dough/bread improver or the treatment of flours or in other food processing, which is produced by fermentation with a selected strain of a fungus.

Usage rate:

In the bakery, the recommended dose rate is usually 5-20 ppm on flour weight. The optimal dosage depends on the practical variety of the material or production process.

Application range:

Active at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65C.

Packing:

25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Please ask detailed and specific questions about Pricing, Minimum Order Quantity, Delivery Timelines etc. Detailed Messages result in prompt responses.

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