Glucose Oxidase Enzyme (10,000U/g)

Activating Temperature: 40-60C, pH 3.5-6.5 (best 50-55C, pH 5.0-5.5)

Glucose Oxidase Enzyme (10,000U/g)

Activating Temperature: 40-60C, pH 3.5-6.5 (best 50-55C, pH 5.0-5.5)

Glucose oxidase is an enzyme that breaks down glucose, a simple sugar that is an important source of energy for the body. in the food industry Glucose oxidase is used for a variety of purposes. as well as improving the texture and stability of food products. increase the nutritional value of food and increase the efficiency of the fermentation process.

Examples of glucose oxidase applications in the food industry include:

Improves texture of baked goods: Glucose oxidase can help break down glucose in flour. It can improve the texture and structure of baked goods such as bread, cakes and pastries.

Increasing the nutritional value of food: Glucose oxidase can aid in the breakdown of glucose in grains. This makes it easier to digest and may increase nutritional value.

Optimization of the fermentation process: Glucose oxidase can aid in the breakdown of glucose in grains. This may improve the efficiency of the fermentation processes used in the production of beer, whiskey and other alcoholic beverages.

Improving the stability of food products: Glucose oxidase can help reduce the viscosity of glucose-containing food products. which may improve stability and shelf life

At 4 degrees can be stored for 25 months, at 15 degrees can be stored for 18 months, room temperature can be stored for 12 months