Glucose oxidase is an enzyme product prepared by a series of processes such as pure liquid fermentation of deep liquid, ceramic membrane microfiltration, ultrafiltration concentration, spray drying, scientific preparation and so on. It catalyzes the production of gluconic acid and hydrogen peroxide from beta–D–glucose under aerobic conditions and is widely used in food processing industry.

Appearance: Powder

Odor: special fermentation odor, no foreign odor

The suitable temperature range is 30–55℃, and the optimum operating temperature is 40–45 ℃.

Applicable to pH 4–7, the optimum pH 5–5.5.

In the aspect of improving flour, hydrogen peroxide produced during the oxidation process oxidizes the sulfhydryl group in gluten protein, forms disulfide bond, enhances the network structure of dough and enhances the gas–holding capacity.  Improving the tensile  properties  of flour  and increasing the tensile resistance can also effectively improve the biting strength of noodles and improve the surface condition of noodles.

Usage and Dosage:

Based on 10 000 U/g Glucose Oxidase, the recommended dose for this product is 2-8g/ton flours (2-8 ppm). The optimum dosage is determined by customers according to their own process.

When used, it can be added directly or mixed with other ingredients and added to flour.

Packing:

Paper barrel for outer packing and high density polyethylene bag for inner packing. The specifications are 20Kg/barrel. It can also be packed according to customer's specifications.

Storage:

1. Store in a dry and cool place, avoid direct sunlight and humid environment. The shelf life of this product is 12 months, under dry, ventilated, dark environment with temperature below 25°C.

2. Please use it up in time after opening. If you can't use it all at once, please seal it in time.

3. Avoid contact with skin or mucosa as far as possible during operation. If contact occurs, rinse with clean water in time.