Glucose Oxidase in Food: Enhancing Quality and Shelf Life
Glucose Oxidase (GOx), identified by its CAS number 9001-37-0, is a critical enzyme that significantly contributes to the quality and longevity of various food products. As a specialized manufacturer and supplier in China, we provide high-grade GOx derived from Aspergillus niger, ensuring optimal performance for food industry professionals. The enzyme's ability to catalyze the oxidation of glucose, consuming oxygen in the process, makes it an invaluable tool for food preservation and processing. If you are looking to buy glucose oxidase powder for your applications, understanding its benefits is key.
One of the primary benefits of using Glucose Oxidase in food is its role as an oxygen scavenger. In packaged foods and beverages, oxygen is a major catalyst for spoilage, leading to rancidity, discoloration, and loss of nutritional value. GOx effectively removes oxygen from sealed environments, thereby preventing these undesirable oxidative reactions. This is particularly useful in products like tea, powdered milk, beer, and fruit juices. Companies seeking to enhance the shelf life and maintain the freshness of their products should consider our enzyme as a reliable food additive.
The impact of Glucose Oxidase on the baking industry is substantial. It functions as a dough improver, enhancing gluten structure and dough stability. By promoting disulfide bond formation within gluten proteins, GOx leads to improved dough elasticity, better gas retention during proofing, and a finer, more uniform crumb structure in the final baked product. This results in products with superior texture and volume. As a dedicated glucose oxidase supplier, we offer products with excellent activity and purity that meet the rigorous demands of commercial baking operations.
Furthermore, GOx plays a role in preventing discoloration in certain food items. For instance, in egg processing, it can remove glucose, which helps prevent the Maillard reaction that can cause browning and deterioration in egg powder during storage. In meat and seafood products, it can prevent undesirable color changes caused by oxidation. For businesses looking to purchase glucose oxidase for these specific applications, our high-purity enzymatic solutions provide effective results. We encourage you to inquire about our competitive glucose oxidase supplier price for both sample and bulk orders.
Our commitment extends beyond providing a high-quality product; we aim to be a trusted partner for our clients. With certifications like GMP, ISO 9001, USP, and BP, we guarantee the reliability and safety of our Glucose Oxidase. Whether you need it for food preservation, baking, or other industrial applications, we are your go-to manufacturer for superior enzymatic ingredients. Contact us today to discuss your requirements and discover how our Glucose Oxidase can elevate your product offerings.
Perspectives & Insights
Alpha Spark Labs
“By promoting disulfide bond formation within gluten proteins, GOx leads to improved dough elasticity, better gas retention during proofing, and a finer, more uniform crumb structure in the final baked product.”
Future Pioneer 88
“As a dedicated glucose oxidase supplier, we offer products with excellent activity and purity that meet the rigorous demands of commercial baking operations.”
Core Explorer Pro
“For instance, in egg processing, it can remove glucose, which helps prevent the Maillard reaction that can cause browning and deterioration in egg powder during storage.”