E1102 - Glucose oxydase

The E1102, also known as glucose oxidase, is an enzyme used in the food industry and other fields.


The use of glucose oxidase is regulated, and it is generally permitted within certain limits defined by food authorities. The applications of this enzyme are diverse, ranging from the food industry to medical research.

Characteristics of Glucose Oxidase (E1102):

  • Nature: Glucose oxidase is an enzyme.
  • Origin: It is often extracted from the fungus Aspergillus niger.
  • Enzymatic Reaction: The main reaction catalyzed by glucose oxidase is the oxidation of glucose to gluconic acid, with simultaneous production of hydrogen peroxide.

Common Uses:

  • Food Industry: Used as a food additive, especially in the production of certain bakery and confectionery products.
  • Winemaking: Sometimes used in the winemaking process to control glucose levels.
  • Food Analysis: Employed in food analysis kits to measure glucose levels.
  • Properties:
  • Food Preservation: Can be used to extend the shelf life of certain foods by inhibiting the growth of certain bacteria due to the production of hydrogen peroxide.
  • Quality Control: Used as a tool in measuring glucose content in various products.
  • Stability: The enzyme is generally stable under specific pH and temperature conditions.
  • Enzymatic Assay: Used in enzymatic assay processes to measure glucose levels in samples.
  • Medical Applications: Can be used in medical applications, for example, in measuring blood glucose levels.

Data sheet

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25kg bag