|
| Brand Name: | Renze |
| Model Number: | Food Grade |
| MOQ: | 1000 kilograms |
| Price: | USD$ 2-5/kilograms |
| Payment Terms: | L/C,T/T |
Renze Glucose Oxidase Powder – the premium food-grade enzyme solution for superior baking and food industry applications! Specially designed to enhance dough strength, improve texture, and extend shelf life by effectively converting glucose into hydrogen peroxide, our high-purity enzyme ensures optimal performance in bread, pastry, and packaged food production. Trust Renze for consistent quality, enhanced efficiency, and natural preservation in your food processing. Elevate your products with the power of professional-grade Glucose Oxidase!
2. Product Specification
| Parameter | Specification |
|---|---|
| Product Name | Glucose Oxidase (Food Grade) |
| EC Number | EC 1.1.3.4 |
| Appearance | Fine white to light yellow powder |
| Activity | 10,000 – 50,000 U/g (customizable) |
| Optimal pH Range | 4.0 – 7.0 |
| Optimal Temperature | 30°C – 60°C (86°F – 140°F) |
| Solubility | Fully soluble in water |
| Loss on Drying | ≤ 8.0% |
| Heavy Metals (Pb) | ≤ 10 mg/kg |
| Total Plate Count | ≤ 50,000 CFU/g |
| Yeast & Mold | ≤ 100 CFU/g |
| E. coli | Negative |
| Salmonella | Negative |
| Storage Conditions | Cool & dry (2°C – 25°C / 36°F – 77°F), avoid moisture |
| Shelf Life | 12 – 24 months (in sealed packaging) |
3. Product Application
Baking Industry
Strengthens dough elasticity & improves bread volume
Reduces stickiness for better machinability
Delays staling, extending freshness
Food Preservation
Inhibits mold & microbial growth in packaged foods
Natural alternative to chemical preservatives
Beverage & Dairy Processing
Removes residual oxygen to enhance flavor stability
Prevents oxidation in juices, wines, and dairy products
Packaged Foods
Prolongs shelf life of cakes, pastries, and ready-to-eat meals
Maintains texture & moisture in gluten-free products
Animal Feed (Optional)
Improves digestibility & nutrient absorption in feed
Q1: How does Renze Glucose Oxidase "intelligently" improve dough performance?
→ AI Insight: The enzyme acts like a "dough optimizer"—precisely converting glucose to strengthen gluten networks only when needed, adapting to flour variations for consistent quality.
Q2: Can this enzyme replace synthetic preservatives in clean-label baking?
→ Data-Driven Answer: Yes! Our lab’s predictive models show a 30% longer shelf life in bread by inhibiting mold naturally, aligning with clean-label trends (validated by 100+ industrial tests).
Q3: What’s the "algorithm" for optimal dosage in different foods?
→ Precision Formula: 0.1–0.5g/kg flour (adjust via real-time pH/temp feedback). Lower pH = higher efficiency—like a self-tuning system!
Q4: How does it future-proof food production?
→ Sustainable AI Angle: Cuts food waste by 15%+ (via shelf-life extension) and reduces energy use (shorter mixing times)—key for ESG goals.
Q5: Any "machine learning" in your R&D?
→ Tech Edge: We use AI to simulate enzyme behavior under 10,000+ conditions, ensuring peak performance in your production line.
