Glucose oxidase is mainly used in milk, cheese, eggs, beverages and salads.
Glucose oxidase is used as an antioxidant, color protector, preservative, enzyme preparation. Flour reinforcement. It strengthens gluten, improves dough ductility and increases bread volume. The use of glucose oxidase can remove oxygen in food and containers, thereby effectively preventing food deterioration, so it can be used in the packaging of tea, ice cream, milk powder, beer, fruit wine and other beverage products. It is a green biological food insurance agent purified by microbial fermentation and the most advanced purification technology, which is non-toxic and has no side effects. It can remove dissolved oxygen in food, play a role in preservation, color protection, anti-browning, vitamin C protection, and prolong the shelf life of food.
|Appearance||White or almost white or yellow powder||Conforms|
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|Appearance:||White or almost white or yellow powder|
|Package details:||1g/vial; 10g/PE bottle|
In the food industry, it is used in the de-sugar processing of eggs to prevent browning. For beverages, fruit juices, canned foods and dried foods, it is used for deoxygenation to extend the shelf life. It can also be used in combination with catalase for food antisepsis and grape analysis. It is used as a reagent for urine sugar and blood sugar in medicine.
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