Glucose oxidase

International Numbering System (INS) for Food Additives: 1102
Food additives Europe numbers: E1102 

Glucose oxidase is an enzyme, not a typical food additive or excipient. Here's why it's used in some foods and what it does:

Function:

Glucose oxidase is an enzyme produced by some molds and bacteria. It specifically targets and breaks down glucose (blood sugar) into gluconic acid and hydrogen peroxide.

Applications in Food:

While not directly adding something to food, glucose oxidase can be used in some specific food applications to achieve certain effects:

• Honey Processing: Some honey processors might use glucose oxidase to reduce the glucose content in honey. This can help prevent crystallization (honey turning cloudy or solid) and extend shelf life.
• Dried Fruits: In some cases, glucose oxidase is used to treat dried fruits to minimize enzymatic browning. The hydrogen peroxide produced during the enzyme reaction can inhibit browning enzymes in the fruit.
• Cheese Making: Some cheese varieties might utilize glucose oxidase to control gas production during fermentation. By reducing glucose levels, it can influence the activity of gas-producing bacteria.

Important Considerations:

• The use of glucose oxidase in food processing is limited and specific. It's not a common food additive directly present in most food products consumers encounter.
• Regulatory bodies like the FDA generally recognize it as safe (GRAS) for its limited applications in food processing.
• It's important to note that consuming small amounts of glucose oxidase itself is unlikely to cause harm, as it's a naturally occurring enzyme. However, it doesn't have any nutritional value.

Alternatives to Glucose Oxidase:

There might be alternative methods to achieve similar results in some food applications:

• Honey Processing: Traditional storage methods or controlled crystallization processes can be used for shelf life extension of honey.
• Dried Fruits: Alternative drying techniques or the use of antioxidants like sulfur dioxide can minimize browning in dried fruits.