Glucose oxidase enzyme 2500 I.U/g – food additives Powder – soluble Code : WS-001009

Definition: Phytobiochem is a unique product of nutritional glucose oxidase, which has an important role in improving the taste and depth of food taste, preserving nutrients and preventing them from rotting, which increases the demand for your food products.

Main composition: Glucose-oxidase

Finishing form: powder – soluble

– Commercial units: 25 km

– Code: WS-001009

Dosage: The rate of food glucose oxidase enzyme addition is: 100 – 150 g / ton

-Properties :

• Glucose oxidase is an enzyme that oxidizes glucose and converts it into gluconic acid, which increases the stability of food and prolongs its shelf life.
• Glucose oxidase is used in the food industry to improve the taste and depth of taste, which increases the demand for your food products.
• The enzyme glucose oxidase removes glucose from egg white, which prevents the change of the color of foods and nutrients that are used in the manufacture of eggs. Therefore, the enzyme glucose oxidase is used to maintain food products for a long time, which helps to maximize the use of food and achieve greater profits
• The enzyme glucose oxidase is also used to remove glucose from sugary drinks that are subject to change in taste if left for a long time stored and thus you can rely on the enzyme glucose oxidase to maintain the quality of your products from juices and drinks, which helps you achieve a better material return
• The enzyme glucose oxidase plays an important role in preventing rotting of food products, and thus it participates effectively in improving the color, taste and aroma of foods stored on the shelf, which reduces the loss of food producers.
• The enzyme glucose oxidase has a role in reducing the emission of oxygen in bottled drinks, which enables you to preserve your beverage products and also improve the taste and aroma of stored drinks.
• The use of glucose oxidase is an alternative to harmful chemicals that are used as oxidizing agents such as potassium bromate in the bread industry, as the effect of glucose oxidase as an oxidizing agent is stronger than you can save on the cost of producing bread
• The enzyme glucose oxidase is used in the bakery industry in order to raise the quality of pasta properties by its role in preventing the coloring of bakery to brown and improving the bakery texture like croissants
• We at Phytobiochem produce glucose oxidase at a distinct concentration of up to 2500 IU / g.
• The nutritional glucose oxidase that phytobiochem provides to you can withstand different temperatures as it has a high thermal stability.
• The food enzyme glucose oxidase is also stable in different pH levels, which allows it to maintain its role when there is a variation in the pH degree.