Enzyme Name:
Glucose Oxidase
Ingredient List:
Wheat Flour, Glucose Oxidase
Enzyme Activity:
2250 - 3000 u g
Net Amount:
1 kg
Physical Structure:
Powder
Allergen Information:
Contains gluten.
Lot Number:
For backward traceability, lot numbers of all raw materials and packaging materials are recorded.
The product lot number is located on the product packaging.
Foods to which the enzyme can be added:
It is used in permitted finished products, taking into account relevant limitations, in accordance with the regulations in the Turkish Food Codex Food Additives Regulation, the Turkish Food Codex Food Enzymes Regulation, and vertical communiqués.
If the necessary information cannot be found in the regulations and communiqués, the relevant country's regulatory authorities can be consulted.
Special Storage Use Conditions:
Store tightly closed in a cool, dry place.
Commercial Name and Address of the Food Processor:
Smart Kimya Tic. ve Dan. Ltd. Sti.
Manufactured in the facilities of Ege Sanayi Sitesi Balatçik Mah. 8901 3 Sokak No:3 3AO Çigli Izmir.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main ingredient of the food is different from the origin of the final product.)
Instructions for Use:
In accordance with the Turkish Food Codex Food Enzymes Regulation, it should be used in accordance with the vertical communiqués regarding the finished product produced or planned for production, taking into account the foods to which it can be added, the conditions of use, maximum amounts, and restrictions.
If use is planned in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials.
Before determining the optimal usage amount, trials should be conducted with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use Sales Purpose:
For use in food.
Technical Information:
Glucose oxidase is produced from the Aspergillus species mold through fermentation.
The hydrogen peroxide released by glucose oxidase while breaking down the glucose sugar in the environment causes an oxidative effect on the dough.
It is especially recommended for use in production using mechanical cutting machines.
Benefits of glucose oxidase for bread and dough:
Ensures dough dryness,
Increases dough elasticity,
Provides ease of processing by hand or machine,
It ensures the smoothness of the bread shape and surface,
It increases the bread volume,
It supports the gluten structure,
It increases the stability,
It increases the resistance of dough damaged by sunn pests,
It eliminates the risk of dough melting and becoming watery.
It increases the resistance of the dough without causing shrinkage at the base.
It improves oven bounce (dough placed in the oven initially increases by 1 3 of its volume, and this is called oven bounce).
It whitens the flour and improves the gluten structure. After the carcinogenic effects of bromate used in fortification processes were identified and banned, glucose oxidase and fungal alpha amylase enzymes began to be used as alternatives 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 levels have negative effects on dough properties.
Activity
55–65 C is the temperature range in which it is most active.
It rapidly loses activity above 65 C.
It is active at pH levels between 4.0 and 6.5.
Other Uses
Glucose oxidase prevents rancidity by capturing oxygen in dissolved or headspace form in foods. Due to its low cost and high stability, it is a commercially important enzyme used in the food industry, clinical chemistry, and biotechnology. This enzyme is used as an analytical reagent, particularly in the determination of glucose.
It is also used in citrus juices, colas, sodas, beer, wine, mayonnaise, and salad dressings.
Glucose oxidase is also present in high amounts in honey and acts as a natural preservative. Glucose oxidase, found on the surface of honey, reduces atmospheric oxygen to hydrogen peroxide, resulting in the formation of an antimicrobial barrier.
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