Descripción de producto

Product Introduction

Glucose Oxidase (GOD) TF531S is a high-performance, food-grade enzyme preparation derived from the liquid deep fermentation of Aspergillus niger.

Specifically engineered for the baking industry, it is suitable for both general flour formulas and high-fat/high-sugar doughs requiring extended fermentation. TF531S serves as a powerful, clean-label alternative to Potassium Bromate, ensuring superior dough handling and end-product quality.

Key Product Attributes

• Product Name: Glucose Oxidase TF531S

• Ingredients: Glucose Oxidase, Starch

• Biological Source: Aspergillus niger

• Enzyme Activity: ≥ 10,000 U/g

• Appearance: Light white to yellowish powder

• Compliance: Meets GB 1886.174-2024 National Food Safety Standards

• Optimal pH Range: 4.0 – 6.5 (Effective between 3.0 – 8.0)

• Optimal Temperature: 35°C – 55°C (Effective between 20°C – 70°C)

Features & Benefits

Using TF531S in bread, steamed buns, pastries, and biscuits provides the following advantages:

1. Gluten Reinforcement: Increases dough strength and maximum viscosity, leading to better stability and mechanical endurance.

2. Improved Water Absorption: Enhances the water-binding capacity of the dough for better yield.

3. Volume & Texture: Results in a fuller shape, significantly increased bread volume, and improved crumb structure.

4. Anti-Aging Properties: Extends the freshness and shelf life of baked goods.

5. Quality Consistency: Reduces breakage values and improves the overall sensory profile of the final product.

Application Performance (Comparative Data)

In standardized baking tests (at 20 ppm dosage), TF531S demonstrated superior results compared to leading international samples:

• Toast Stiffness: 77.16 mm

• Specific Volume: 3.60

• Value Proposition: TF531S provides equal or better performance than foreign premium brands at a more competitive price point.

Usage & Dosage

• Recommended Dosage: 2 – 20 ppm (0.2 – 2.0g per 100kg of flour).

  • Note: Optimal dosage should be determined by the user through baking trials based on specific flour types.

• Application: Can be added directly to the flour or dissolved in water before mixing.

Storage & Packaging

• Packaging: 25 kg/drum (Customized specifications available upon request).

• Storage: Store in a cool, dry, and ventilated area below 25°C. Keep away from direct sunlight.

• Extended Shelf Life: Cold storage at 0°C – 10°C is recommended to maintain maximum enzyme activity.

• Shelf Life: 12 months from the date of manufacture.

Manufacturer Information

• Manufacturer: Hycore (Wuhan) Biotechnology Co., Ltd

• Production License: SC20142011800051

• Technical Support: We provide comprehensive technical services to help you optimize your processes and solve production challenges.