Food enzyme

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Glucose Oxidase

Glucose Oxidase

Activity Definition

One Glucose Oxidase activity unit (U) is defined as the amount of enzyme which oxidizes 1μmol β-D-glucose into D-gluconic acid and H2O2 in 1 min at 37℃, pH5.5.


Replace the Potassium Bromate as a food additive in the bakery. Glucose be oxidized to produce H2O2 which could cross-link the proteins in the dough by oxidize the sulfhydryl(SH) into S-S.

1. Improve the bread texture and increase the loaf volume

2. Make the dough more elastic and viscous

3. Drying effect

4. Make it less crumb



Light yellow powder / Light brown liquid

Enzyme Activity

5,000 U/g  10,000 U/g  /  5,000 U/mL


The recommended dosage is 5-10 g/100 kg flour (50 ~ 100ppm), can be added directly in flour or made at 1:10 pre mixing, and then further mixing, the optimum dosage shall be determined by baking test.

Shelf Life & Storage

25℃, 12 months, enzyme activity remain≥90%.

Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.


25 kg/bag, or as request.

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