Glucose Oxidase (E1102): What It Is and Is It Safe?
An oxidoreductase enzyme derived principally from Aspergillus niger that oxidises glucose to gluconic acid and hydrogen peroxide. In breadmaking, the H2O2 produced promotes disulphide bonds in gluten, strengthening dough structure. Also used to remove residual glucose from dried egg albumen (preventing Maillard browning) and in some wine applications. Inactivated during baking. Considered safe by EFSA and FDA.
- Category
- Food Enzyme / Processing Aid
- Typically used in
- Bread and bakery improvers, dried egg products, some beverages
- Regulatory status
- Approved EU/USA/UK.
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