VEMO 99 Ltd is a Bulgarian manufacturer of high quality herbal and enzyme feed additives
Navigation Links

VemoZyme® GO

VemoZyme-GO

Appearance:
Form – microgranule
Colour – light beige to beige
Solubility – easy soluble in water

Units of activity:
One unit of activity (U) is expressed through the quantity of enzyme needed to oxidize one µmol of β-D-Glucose per minute at 37⁰C and pH 7.0.

Activity:
min 7000 U/g

Enzyme properties:
pH range – 4.0 – 6.5
Temperature range – 50 – 60oC

Application:
VemoZyme® GO catalyses glucose oxidation, as a result gluconic acid and hydrogen peroxide are produced. The formed hydrogen peroxide is capable of oxidising free sulphydryl groups in gluten, forming disulphide bridges.
VemoZyme® GO is used to strengthen gluten structure in dough systems.
VemoZyme® GO in the bread making process improves:
– dough strength and elasticity;
– freezing and thawing resistance;
– bread shape and volume;
– crust crispness;
– crumb structure and elasticity;

Additive recommendation:
The addition of ascorbic acid (or other oxidizers) and emulsifiers can be reduced or even replaced.

Dosage:
0.3 – 5 g/100 kg flour. Optimum dosage is subject to further bakery trials.

Shelf life:
24 months

Storage:
Store in a cool and dry place, protected from direct sunlight.

Packaging:
The product is available in 25kg PE bags, placed in paper cartons.


...................................