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Powder Form Glucose Oxidase Enzyme Food Grade Enzymes For Bread Making

Price : Negotiable Packaging Details : 25kg/drum
Payment Terms : L/C, D/A, D/P, T/T
Place of Origin: China Brand Name: Sunhy Food-grade GOD
Certification: ISO9001, Halal, Kosher Model Number: TF531S

Detail Information

Classification: Food Enzyme Technology: Submerged Fermentation
Form: Powder Color: Light To Dark Yellow
Shelf-life: 12 Months If Stored Under 25 °C Application Scope: Bakery
High Light:

Glucose Oxidase Food Grade Enzymes


ISO9001 Food Grade Enzymes


Food Grade Glucose Oxidase Enzyme

Product Description

Food grade glucose oxidase GOD for bakery and bread-making

Glucose Oxidase TF531S is a food quality enzyme generated by processing the optimal Aspergillus niger strains with submerged fermentation and advanced post-processing technology. TF531S is applicable in producing bread with standard recipes and bread requiring long-time fermentation and high in oil and sugar. It can completely take the place of potassium bromate.

Composition Source
Glucose oxidase Aspergillus niger
Maltodextrin -


- Physical and chemical indicators

Glucose oxidase activity: ≥10,000u/g

Appearance: light yellow and dark yellow powder.

- Health indicators

Meet the requirements of National Food Safety Standard - Food Additive Enzyme for Food Industry (GB 1886.174-2016).

- Effect of pH

The effective pH range of Glucose Oxidase TF531S is 3.0-8.0, and the optimal pH range is 4.0-6.5.

- Effect of temperature

The effective temperature of Glucose Oxidase TF531S is 20°C-70°C, and the optimum temperature range is 35°C-55°C.


Glucose Oxidase TF531S is used in processing bread, Chinese steamed buns, pastries, biscuits, and other bakery products to:

■Upgrade the water absorption rate of dough;

■Improve gluten strength, viscosity capacity and thus the stability and mechanical tolerance rate of dough;

■ Plump flour products and keep them fresh for a longer time;

■ Lower damage rates, improve bread quality and enlarge bread.

Range of Use

Fermentation of flour products and bakery products.


Add it to flour directly or after being dissolved in water, and stir evenly.

Recommended amount is 2-20ppm (i.e. 0.2-2g per 100kg flour). However, as there are different degrees of processing and production processes of flour, customers shall determine the optimal amount based on actual use.


Store in a cool, ventilated, and dry place below 25°C, and avoid storing under direct sunlight and long-term exposure without shielding. If a cold storage room is available, it is recommended to keep it at 0°C-10°C, which can extend the shelf life of the product.

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