Glucose oxidase
Glucose oxidase is an enzyme that reacts glucose with oxygen to form gluconic acid and hydrogen peroxide. It is made by fermenting Aspergillus niger, Penicillium species, or engineered Aspergillus, Trichoderma or yeast strains, then filtering out the organism and concentrating the enzyme. It is used in baking for dough strength, to remove oxygen or glucose from foods and packaging together with catalase, and in egg processing.
Suppliers sell different products under the same name. Specify the one you need.
Glucose oxidase on a flour or starch carrier, dosed in parts per million of flour.
Combined preparations for removing oxygen from beverages, dressings and packaging, or glucose from egg products.
Stabilized liquid for process dosing.
Glucose oxidase from non-genetically modified strains, alongside grades from engineered strains.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Record the measured glucose oxidase activity, and catalase activity where given, for each lot. Note the production organism and carrier, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
FDA's GRAS Notice Inventory lists GRN 89, from the Enzyme Technical Association, which covers a glucose oxidase enzyme preparation from Aspergillus niger for use in foods in general; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)FDA's GRAS Notice Inventory lists GRN 106, for glucose oxidase from Aspergillus oryzae carrying an Aspergillus niger gene, notified by Novozymes for baking and other uses; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes glucose oxidase (item G.5), with Aspergillus niger among its sources.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Nagoya, Japan
Japanese enzyme maker founded in 1899 that supplies digestive enzymes for dietary supplements and processing enzymes for food and beverage production.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include baking grade powder, glucose oxidase-catalase blends, liquid concentrate and non-GMO grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect glucose oxidase activity, catalase side activity, production strain, heavy metals, microbiology and loss on drying, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
FDA's GRAS Notice Inventory lists GRN 89, from the Enzyme Technical Association, which covers a glucose oxidase enzyme preparation from Aspergillus niger for use in foods in general; FDA had no questions. FDA's GRAS Notice Inventory lists GRN 106, for glucose oxidase from Aspergillus oryzae carrying an Aspergillus niger gene, notified by Novozymes for baking and other uses; FDA had no questions. Health Canada's List of Permitted Food Enzymes includes glucose oxidase (item G.5), with Aspergillus niger among its sources.
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