| Brand Name: | Zymopan |
|---|---|
| Type: | Enzyme Preparations,Nutrition Enhancers |
| EINECS No.: | 232-601-0 |
| Other Names: | glucose oxyhydrase |
| CAS No.: | 9001-37-0 |
| Place of Origin: | China (Mainland) |
| EC No.:: | 1.1.3.4 |
Quick Details
Specifications
Glucose Oxidase Zymopan BGO XTRA
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Strengthened dough gluten
Reduced/replaced of chemical oxidizers such as Ascorbic acid, ADA or Bromate
Improved better dough oven spring and assists to get larger loaf volume
Description:
An glucose oxidase enzyme preparation for use in catalysing the oxidation of B-D-glucose to D-glucono-lactone and hydrogen peroxide, which is produced by Fermentation with a selected strain of a fungus. the product is widely used in Baking products, dry egg powder, beverages, and gluconic acid production. the Product improves the colour, texture, flavour and shelf life of food products and prevents rottening. during food packaging the product is used for Increasing storage life by removing oxygen.
Enzyme:Glucose Oxidase Enzyme Preparation
Synonyms:Oxido-reductase, glucose oxyhydrase, bata-D-glucose:oxygen 1-oxidoreductase
Appearance:Yolk yellow powder
Souring Origin:Aspergillus sp.
Application:Flour Gluten Strengthening, Bread improver, Flour treatment; Flour Improver, Pasta Improver
Total Aerobic Plate Count:10,000 CFU/Gmax
Coliforms:30 MPN/G max
Escherichia Coli in 25 g:None Detected
Salmonella in 25g:None Detected
Antibiotic activity:None Detected
Usage rate:
the recommended dose rate is usually 4-10 ppm on flour weight. while, the Optimal dosage depends on the practical variety of the materials or production Process (within a different temperature, pH and processing time).
Application range:
Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will Be inactivated quickly above 65°C.
Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Talk to us
Strengthened dough gluten
Reduced/replaced of chemical oxidizers such as Ascorbic acid, ADA or Bromate
Improved better dough oven spring and assists to get larger loaf volume
Description:
An glucose oxidase enzyme preparation for use in catalysing the oxidation of B-D-glucose to D-glucono-lactone and hydrogen peroxide, which is produced by Fermentation with a selected strain of a fungus. the product is widely used in Baking products, dry egg powder, beverages, and gluconic acid production. the Product improves the colour, texture, flavour and shelf life of food products and prevents rottening. during food packaging the product is used for Increasing storage life by removing oxygen.
Enzyme:Glucose Oxidase Enzyme Preparation
Synonyms:Oxido-reductase, glucose oxyhydrase, bata-D-glucose:oxygen 1-oxidoreductase
Appearance:Yolk yellow powder
Souring Origin:Aspergillus sp.
Application:Flour Gluten Strengthening, Bread improver, Flour treatment; Flour Improver, Pasta Improver
Total Aerobic Plate Count:10,000 CFU/Gmax
Coliforms:30 MPN/G max
Escherichia Coli in 25 g:None Detected
Salmonella in 25g:None Detected
Antibiotic activity:None Detected
Usage rate:
the recommended dose rate is usually 4-10 ppm on flour weight. while, the Optimal dosage depends on the practical variety of the materials or production Process (within a different temperature, pH and processing time).
Application range:
Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will Be inactivated quickly above 65°C.
Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.