Food additives data book - wordpres

Enzymes 426
NAME: Glucose oxidase
CATEGORY: Enzymes
FOOD USE: Alcoholic beverages/ Non-alcoholic beverages/ Fruits and vegetables/ Meat and other proteinaceous
foods
SYNONYMS: Beta-D-glucose, oxygen 1-oxidoreductase/ EC 1.1.3.4
pH OPTIMUM: Aspergillus niger 4.5; Aspergillus spp. 2.5–8; Penicillium notatum 3–7
TEMPERATURE OPTIMUM °C: Aspergillus niger 50; Aspergillus spp. 15–70; Penicillium notatum 50
SIDE ACTIVITIES: Aspergillus niger catalase; Aspergillus spp. catalase; Penicillium notatum catalase
FUNCTION IN FOODS: Enzyme which converts glucose to fructose; used in production of high-fructose corn syrup
TECHNOLOGY OF USE IN FOODS: Alcoholic beverages: wine – remove oxygen as powder or liquid at 10–70 GOU/l. Non-alcoholic
beverages: soft drinks – stabilisation of citrus terpenes as powder or liquid at 20–90 GOU/l. Fruits and
vegetables – juices – remove oxygen as powder/liquid at 20–200 GOU/l. Meat and other proteinaceous
foods – eggs and egg products – glucose removal from dried eggs as powder or liquid at 150–225
GOU/l white, 300–375 GOU/l whole
SYNERGISTS: Aspergillus niger -; Aspergillus spp. acid tolerant, thermotolerant; Penicillium notatum -
ANTAGONISTS: Aspergillus niger; Aspergillus spp.; Penicillium notatum
LEGISLATION: USA: UK and EUROPE:
GRAS – Aspergillus niger. FDA 21CFR § 184.1372 UK: Aspergillus niger
CANADA: AUSTRALIA/PACIFIC RIM:
Source permitted – Aspergillus niger – permitted in or upon Japan: approved
soft drinks, liquid whole egg, egg white and liquid egg yolk
destined for drying