Food Grade Glucose Oxidase Enzyme Powder & Liquid 10,000-30,000 U/g for Bakery Applications
Besthway Food Grade Glucose Oxidase is manufactured using advanced liquid submerged fermentation technology and stabilization treatment. This enzyme specifically catalyzes β-D-glucose reactions, generating gluconic acid and hydrogen peroxide while consuming oxygen, offering efficient performance with non-toxic and safe operation.
| Parameter | Specification |
|---|---|
| Type | Powder and Liquid |
| Enzyme Activity | 10,000-30,000 U/g |
| pH Range | 3.0-8.0 |
| Temperature Range | 25℃-65℃ |
- Enhances gluten strength by oxidizing sulfhydryl groups to disulfide bonds, improving dough baking properties
- Improves rapid dough expansion in the oven and increases bread volume
- Removes residual glucose from food products
- Eliminates dissolved oxygen to provide preservation, color protection, anti-browning effects, vitamin C protection, and extended shelf life
Recommended Dosage: 20-30g per ton (based on flour)
Optimal dosage should be determined through experimentation according to specific process requirements and production needs.
Solid Product: 20kg per barrel
Liquid Product: 30L per barrel
Store in dry, ventilated conditions protected from light at 25℃. Shelf life is 18 months for solid product and 12 months for liquid product from production date. Refrigeration at 5℃ extends shelf life.
Important Safety Notes:
- After opening, securely seal bags or tighten barrel lids to prevent moisture and contamination
- Avoid inhalation - if inhaled, rinse mouth immediately with water for at least 15 minutes
- Enzyme-sensitive individuals should wear protective overalls, dust masks, and gloves during operation
- If contact with skin or eyes occurs, rinse immediately with plenty of water for at least 15 minutes
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