Glucose Oxidase: High activity glucose oxidase for digesting glucose.

Applications: include: Baking, Brewing, Sugar Reduction, Shelf-life Extension, Food Preservation, Dairy

Properties: Food grade glucose oxidase is an enzyme widely used in the food and beverage industry for its ability to catalyse the oxidation of glucose into gluconic acid and hydrogen peroxide. Its key benefits include extending shelf life by reducing glucose levels and limiting microbial growth, improving dough quality and bread texture in baking, and enhancing the stability and clarity of beverages such as fruit juices and wine. Additionally, glucose oxidase can be used in sugar removal processes, reducing browning and off-flavours in processed foods. Being food grade, it is safe for consumption and fully compliant with regulatory standards, making it a versatile and reliable tool for improving product quality, safety, and consistency across a wide range of food applications.

Reaction:

Glucose + O₂ → Gluconic Acid + H₂O₂

• Certification: Food grade, ISO 22000
• Activity: 15,000 U per g
• Properties: Off-white powder
• Temperature Range: 15–65°C
• pH Range: 3.5–8.0