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.
Glucose oxidase is considered safe and is naturally occurring.
Honey, egg whites, wine, bread, breakfast cereals, confectionery. Dried, canned, processed vegetables, legumes, starchy vegetables, and seaweed.
E1102, Notatin, aero-glucose dehydrogenase, glucose aerodehydrogenase, glucose oxyhydrase