Catalase is food‑grade decomposing enzyme often used in combination with glucose oxidase in baking industry. It specifically decomposes residual hydrogen peroxide generated by glucose oxidase into water and oxygen, eliminating excessive peroxide residue which would adversely affect dough color and flavor. It balances dough modification effect and guarantees clean flavor and stable color of final bakery products.
0.3-5ml/T with 50000U/g
Specifically decompose residual hydrogen peroxide in dough
Eliminate adverse impacts of peroxide on color and flavor
Work synergistically with glucose oxidase for dough conditioning
Guarantee clean flavor and stable appearance of bakery end‑products
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