Purity 98%: Food Grade Glucose Oxidase with purity 98% is used in bakery product processing, where it enhances dough strength and improves loaf volume.

pH Stability 3.5-7.0: Food Grade Glucose Oxidase with pH stability from 3.5 to 7.0 is used in juice clarification, where it effectively reduces glucose and extends shelf life.

Activity 150,000 U/g: Food Grade Glucose Oxidase with activity of 150,000 U/g is used in egg powder production, where it minimizes off-flavors by removing residual glucose.

Particle Size <100 μm: Food Grade Glucose Oxidase with particle size less than 100 μm is used in instant beverage formulations, where it ensures uniform dispersion and rapid rehydration.

Heat Stability up to 50°C: Food Grade Glucose Oxidase with heat stability up to 50°C is used in dairy processing, where it maintains enzyme activity during pasteurization and supports lactose reduction.

Moisture Content ≤7%: Food Grade Glucose Oxidase with moisture content not exceeding 7% is used in confectionery manufacturing, where it preserves product quality by limiting microbial growth.

Lead Content <0.5 ppm: Food Grade Glucose Oxidase with lead content less than 0.5 ppm is used in infant formula processing, where it ensures compliance with safety regulations and minimizes toxic exposure.

Shelf Life 24 Months: Food Grade Glucose Oxidase with a shelf life of 24 months is used in commercial bakery premixes, where it guarantees consistent performance throughout extended storage.

Ash Content ≤5%: Food Grade Glucose Oxidase with ash content not exceeding 5% is used in malt extract production, where it reduces undesired mineral residues for improved product purity.

Residual Solvent <50 ppm: Food Grade Glucose Oxidase with residual solvent below 50 ppm is used in plant-based protein processing, where it promotes cleaner labeling and higher food safety standards.