Glucose Oxidase

Bakery Products:

• Improves dough handling and texture in bread and pastry products.

Dairy Industry:

• Enhances flavor development and shelf life in cheese and yogurt production.

Beverages:

• Used in brewing processes to stabilize beer and enhance flavor profiles.

Confectionery:

• Controls sugar crystallization and enhances shelf life in candies and syrups.

Processed Foods:

• Acts as a preservative and flavor enhancer in sauces, dressings, and condiments.

Meat Products:

• Improves color retention and inhibits microbial growth in cured meats.