Glucose oxidase
A safe, functional microbial enzyme.
- Category
- Antioxidants
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Glucose oxidase is an enzyme that converts glucose to gluconic acid, using up oxygen as it goes.
How it is used in food
Strips out the trace glucose that would otherwise brown dried egg white, and mops up oxygen that would turn fats rancid.
Commonly found in- Dried egg white
- Bread dough
- Packaged foods needing oxygen removal
Health and safety
None known. It is a protein, denatured by heat and digested like any other, and it acts on sugar rather than on anything in the body.
Food enzymes are proteins: they are denatured by heat and digested like any other protein. EFSA assesses each enzyme preparation together with the micro-organism it is produced from, since residues of the production strain — not the enzyme — are what the assessment turns on.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E1102
Worth knowing
It is the same enzyme on the test strips used to measure blood glucose — the reaction it drives is easy to read electrically.
Conclusion
A safe, functional microbial enzyme.
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Open the appEntry last reviewed 2026-07-28.
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