Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Glucose Oxidase
- Food Additive Number
- E 1102, INS 1102
- Technologies
Features & Benefits
- Food Ingredients Features
- Baking Improvements
- Improved loaf volume
- Optimized proof tolerance
- Reduced dough stickiness
- Dough strengthening
Applications & Uses
- Markets
- Applications
- Use Level
- 5 - 30 g per ton of wheat flour (Bakery)
- Application pH Range
- 4.5 - 6.5
- Utilization
Ailazyme® GOX with an activity not less than 20K GO unit per g has shown to best perform when used under the following conditions given below.
Application
- Bakery
Recommendation
- Application at pH 4.5-6.5 and temperature 40–62°C.
- Optimum conditions: pH 5–5.5 and temp: 51 °C
The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.
Regulatory & Compliance
- Certifications & Compliance
- Purity and Regulatory Aspects
The enzyme in Ailazyme® GOX is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® GOX is GRAS in the USA.
Packaging & Availability
- Packaging Information
Ailazyme® GOX is available in 5 kg bags in 25kg boxes.
Storage & Handling
- Storage Information
Ailazyme® GOX is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.