Glucose oxidase is an antioxidant enzyme used as a preservative or flour treatment agent. It improves strength and quality of bread doughs, prevents discoloration of dried egg whites or change in taste of wines, and is involved in the longevity of honey.

Health considerations

Glucose oxidase is considered safe and is naturally occurring.

May be found in

Honey, egg whites, wine, bread, breakfast cereals, confectionery. Dried, canned, processed vegetables, legumes, starchy vegetables, and seaweed.


Airborne Honey
CODEX Alimentarius

Alternative Spellings and Names

E1102, Notatin, aero-glucose dehydrogenase, glucose aerodehydrogenase, glucose oxyhydrase

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