Products

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.

Ailazyme® GOX L is a concentrated glucose oxidase (EC 1.1.3.4) enzyme preparation produced by classic fermentation of a selected strain of Aspergillus niger. The enzyme can eliminate the dissolved oxygen in food, and helps to keep freshness, protect color, prevent browning and prolong shelf life. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide, to improve dough and bread quality. It can also be used in beer, juice, and other beverage industries.