Glikoz Oksidaz Gıda Tipi 20 kg
35.816,76 TL
Category
Brand
Stock Code
040.100.12
Price
29.847,30 TL + VAT
Money Transfer
35.100,42 TL
(%2,00 bank transfer discount)
* Installments starting from 35.816,76 TL!
Enzyme Name:
Glucose Oxidase
Component List:
Wheat Flour, Glucose Oxidase
Enzyme Activity:
2250 - 3000 u/g
The net amount:
20 kg
Physical Structure:
Dust
Allergen Information:
Contains gluten.
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Foods That Enzyme Can Be Added To:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives, Turkish Food Codex Regulation on Food Enzymes and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 St. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Enzymes, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Glucose oxidase is produced from Aspergillus type mold by fermentation.
Hydrogen peroxide released by glucose oxidase when breaking down the glucose sugar in the environment; It causes oxidation effect on dough.
It is especially recommended to be used in productions involving mechanical cutting machines.
Benefits of glucose oxidase for bread and dough:
It ensures the dryness of the dough,
Increases dough elasticity,
Provides ease of processing by hand or machine,
Realizes the smoothness of the bread shape and surface,
It increases the bread volume,
Supports gluten structure,
Increases stability,
Increases the resistance of sunn-destructive doughs,
Eliminates the risk of dough melting and watering,
It increases the resistance of the dough without shrinking the base,
Improves oven splatter (the dough put in the oven initially increases by 1/3 of its volume and this is called oven splatter),
After the detection and prohibition of the carcinogenic effect of bromate, which is used in flour whitening and gluten structure support processes, glucose oxidase and fungal alpha amylase enzymes started to be used as an alternative to bromate.
Studies conducted at FAGEM (Bakery Research and Development Center) have shown that the use of glucose oxidase depends on very sensitive criteria. It has been observed that high usage has negative effects on dough properties.
Activity
55 – 65 C is the temperature range where it is most active.
Above 65 C, it loses its activity rapidly.
It is active at pH 4.0 – 6.5.
Other Area of Usage
Glucose oxidase prevents rancidity by keeping oxygen dissolved in foods or in the headspace. It is a commercially important enzyme used in the food industry, clinical chemistry and biotechnology due to its low cost and high stability. This enzyme is used as an analytical reagent especially in glucose determination.
It is also used in citrus juices, cola drinks, carbonated drinks, beer, wine, mayonnaise and salad dressings.
In addition, glucose oxidase is found in high amounts in honey and acts as a natural preservative. Glucose oxidase on the surface of honey reduces the oxygen gas in the atmosphere to hydrogen peroxide, and as a result, an antimicrobial barrier is formed.
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