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: min7000 U/g
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;
The addition of ascorbic acid (or other oxidizers) and emulsifiers can be reduced or even replaced.
0.3 – 5 g/100 kg flour. Optimum dosage is subject to further bakery trials.
Store in a cool and dry place, protected from direct sunlight.
The product is available in 25kg PE bags, placed in paper cartons.