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
Applications & Uses
- Markets
- Applications
- Use Level
- 10 - 30 ppm (Baking), 10 - 40 ppm (Egg processing), 2 - 8 ppm (Food packaging)
- Utilization
Ailazyme® GOX L with an activity not less than 10K gou/g product has shown to best perform when used under the conditions indicated in the table below. The enzyme is active from pH 4.0 to 7.5, optimally at 6.0 and from 25°C up to 65°C.
Application Dosage Recommendation Baking 10-30 ppm Depending on the quality of flour Egg processing 10-40 ppm Increase with lower T (°C) Food packaging 2-8 ppm Oxygen scavenger
Properties
- Physical Form
Regulatory & Compliance
- Certifications & Compliance
- Purity and Regulatory Aspects
The enzyme in Ailazyme® GOX L 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
- Packaging Information
Ailazyme® GOX L is available in 25 kg polyethylene food grade drums.
- Storage Information
When stored under 25 °C, in the original and sealed packaging, the product shelf life is 24 months. Shelf life can be extended if it kept at the temperature 4-8°C.
Storage & Handling
- Shelf Life
- 24 Months