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Ailazyme® GOX

Ailazyme® GOX is obtained from Trichoderma reesei and is an oxidizing enzyme. Ailazyme® GOX is used for the treatment of flour and for the production of bread improvers. Ailazyme® GOX is providing improved gluten strengthening with improved dough stability. The fermentation stability and fermentation tolerance are optimized and improved, This is e.g. important for long fermentation processes and frozen dough applications, as well for using weak wheat flours. The dough properties are dry and stable, possible dough stickiness is clearly reduced.

Brand: Ailazyme (40 products)

Ingredient Name: Glucose Oxidase

Functions: Enzyme

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Bread, Cakes

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Glucose Oxidase
Ingredient Name
Glucose Oxidase
Food Ingredients Functions
Enzyme
Ingredients
Glucose Oxidase
Food Additive Number
E 1102, INS 1102
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Labeling Claims
Halal,
Kosher,
Non-GMO
Food Ingredients Features
Dough Improver,
Free of Major Allergens,
Improved Stability
Baking Improvements
  • Improved loaf volume
  • Optimized proof tolerance
  • Reduced dough stickiness
  • Dough strengthening

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Food & Nutrition Applications
Bread,
Cakes
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
FCC Compliant,
FDA Compliant,
GMP,
Generally Recognized As Safe (GRAS),
Halal,
Hazard Analysis Critical Control Point (HACCP),
ISO 22000,
JECFA (FAO/WHO),
Kosher
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 Type
Bags,
Boxes
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.