Glucose oxidase enzymes for baking gluten strengthening Sunson SBE-01Go of Sunson Industry Group Co., Ltd.

Product

Glucose oxidase enzymes  for baking gluten strengthening Sunson SBE-01Go
  • Glucose oxidase enzymes  for baking gluten strengthening Sunson SBE-01Go
  • Glucose oxidase enzymes  for baking gluten strengthening Sunson SBE-01Go
INTRODUCTION
Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.

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Description of the Product

INTRODUCTION
Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.

For more details or any inquiries you may
visit the product page at: http://www.chinaenzymes.com/Products/Food&Beverage/Bakery/2013/0424/63.html, or
contact us at: jeff2020@dingtalk.com. Your will be approached in 24 hrs.

Price of the Product

Price on request

Technical Details

SPECIFICATIONS/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: Yellowish Powder
Odour: Normal fermentation odour
Enzymatic Activity: ≥850u/g (Rival to Gluzyme Mono 10000 BG).
pH:: pH4.0~6.0, Optimum at 5.0
Temperature: Under 35℃

DEFINITION OF UNIT
1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1umol β-D-glucose to D-gluconic acid and peroxide in 1 min. at 30℃ and pH6.0.
 
FIELD OF APPLICATION
It can be used for flour improvement and production of tailored flour. It can also be used directly for terminal market for improvement of processing quality of bread, noodle and steamed bun.
 
EFFECT
1. Improve the operational performance of dough;
2. Improve the stability of dough;
3. Improve the inflation rapidity and quality of bread;
4. Reduce or replace chemical oxidant;
 
PACKAGING
25kgs/bag
 
STORAGE
Should be stored in a dry and cool place, avoiding insolation and damp.
 
SHELF LIFE
25℃, 12 months, enzymatic activity remains≥90%. Increase dosage after shelf life.

DOSAGE
The recommended dosage is 0.2-4g/100kg(2-40 ppm). The optimum dosage depends on the quality of flour. 

SAFETY
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

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