GLUCOSE OXIDASE CATALASE PREPARATION

CAS: 9001-35-8 ENZYME

Glucose oxidase catalase preparation is a combined enzyme preparation derived from Aspergillus niger that includes glucose oxidase and catalase activities and is used for its enzymatic technical function in food processing.

What It Is

GLUCOSE OXIDASE CATALASE PREPARATION is a combined microbial enzyme preparation consisting primarily of the enzymes glucose oxidase and catalase produced by controlled fermentation of Aspergillus niger. These two enzymes work together to catalyze the oxidation of glucose in the presence of oxygen and break down hydrogen peroxide that may be formed in the reaction. Glucose oxidase converts glucose into gluconic acid (also through an intermediate such as glucono delta lactone) while producing hydrogen peroxide, and catalase decomposes that hydrogen peroxide into water and oxygen. This enzyme preparation is classified functionally as an enzyme additive for use in food processing where its catalytic properties are desired rather than a traditional chemical additive. In regulatory inventories, glucose oxidase and catalase preparations are recognized by names such as “glucose oxidase catalase preparation,” reflecting the CAS registry identification and enzymatic function. Although enzyme preparations like this do not carry an E number in the European Union in the same way as chemical additives, international food additive specifications recognize similar enzyme preparations under the broader category of microbial enzyme preparations with an INS designation associated with its glucose oxidase component according to Codex GSFA specifications. Codex GSFA lists the insulin number 1102 for glucose oxidase preparations, which is part of the description of glucose oxidase and catalase preparations used in food processing contexts. Glucose oxidase and catalase act synergistically to deliver catalytic activity with reduced formation of unwanted reactive oxygen species.

How It Is Made

The production of GLUCOSE OXIDASE CATALASE PREPARATION typically involves submerged fermentation using strains of Aspergillus niger or other approved microbial hosts. During fermentation, the microorganism secretes the enzymes into the growth medium. The enzymes are then harvested, clarified, and formulated into a liquid or stabilized preparation that contains both glucose oxidase activity and catalase activity. In commercial practice, manufacturers aim to maintain consistent enzyme activity and purity specifications suitable for food processing use, controlling fermentation conditions such as temperature, pH, nutrient composition, and oxygenation to maximize yield and activity. Quality controls are put in place to monitor the absence of harmful contaminants and ensure compliance with food safety standards. The finished enzyme preparation generally conforms to international specifications for enzyme preparations used in food processing, such as those outlined by JECFA (Joint FAO/WHO Expert Committee on Food Additives) and Codex guidelines. Enzyme preparations may vary in specific activity units for glucose oxidase and catalase, and specifications often include tests for identity and activity rather than traditional chemical purity measures typical for small-molecule additives. Overall, manufacturing focuses on producing a stable preparation that retains functional enzyme activity through processing and storage. While not a chemical additive in the conventional sense, these enzyme mixtures undergo similar quality assurance and specification processes in food additive compendia to ensure safety and consistency.

Why It Is Used In Food

Manufacturers use GLUCOSE OXIDASE CATALASE PREPARATION in food processing to catalyze specific biochemical reactions that improve functional properties or processing efficiency. Glucose oxidase is used to oxidize glucose to gluconic acid and hydrogen peroxide, while catalase decomposes any hydrogen peroxide formed, reducing potential oxidative damage in food systems. One of the main technological reasons for using this enzyme combination is to reduce residual glucose or oxygen in certain food matrices during processing, which can help improve dough quality, reduce off-flavors, or support specific biochemical transformations. For example, in egg and baking applications, glucose oxidase can help remove glucose that affects browning reactions or fermentation processes. Catalase activity helps mitigate buildup of hydrogen peroxide, ensuring the enzyme system does not introduce oxidative stress to other components in the product. By balancing enzyme activities, producers can achieve desired technical outcomes such as improved texture, controlled oxidation, and altered oxidative states without relying on chemical preservatives. Enzyme preparations like this are often preferred in clean label formulations, where naturally derived biocatalysts are desired over synthetic chemicals. However, precise usage levels and application contexts depend on specific processing objectives and product formulations in which the enzymes are used.

Safety And Health Research

The safety of food enzyme preparations such as GLUCOSE OXIDASE CATALASE PREPARATION is assessed based on toxicological data, production strain history, and potential allergenicity. Enzymes derived from well-characterized production organisms such as Aspergillus niger are evaluated for absence of harmful contaminants, appropriate manufacturing controls, and absence of toxic metabolites. Safety evaluations by food authorities often consider multiple endpoints including genotoxicity, subchronic toxicity, and allergenicity. For glucose oxidase from certain non-genetically modified strains, comprehensive evaluations have been published showing no safety concerns under intended conditions of use. These assessments typically involve standardized toxicological studies in laboratory models to identify potential adverse effects. Because enzyme preparations act catalytically and are largely inactivated or present in negligible amounts in finished foods, exposure levels are generally low. Human safety evaluations focus on ensuring that the enzyme preparation does not introduce harmful substances or pose allergenic risks at processing levels. Where data gaps exist, regulatory authorities may require additional evidence to support safety conclusions. Overall, the available data support the safe use of enzyme preparations in line with good manufacturing practices, provided that they are produced under controlled conditions and comply with specifications set by food safety authorities. Ongoing research and periodic reevaluation help ensure that safety assessments remain current with scientific standards and emerging evidence.

Regulatory Status Worldwide

In the United States, GLUCOSE OXIDASE CATALASE PREPARATION is listed in the FDA’s Substances Added to Food (formerly EAFUS) inventory with CAS 9001-35-8 and recognized for its technical function as an enzyme in food processing. The FDA listing identifies relevant sections of Title 21 of the Code of Federal Regulations related to standardized egg products where enzyme preparations may be used in good manufacturing practice. However, there is no specific food additive regulation section prescribing allowable levels, so regulatory status is tied to inventory listing and appropriate use in compliance with general food laws. Internationally, enzyme preparations like this are addressed in Codex Alimentarius specifications for food additive enzyme preparations. The Codex GSFA includes a listing for glucose oxidase enzyme preparations under INS number 1102, indicating recognition of glucose oxidase and related enzyme cooperative activities, including catalase, within the broader international food additive specifications. Associated JECFA monographs describe these enzyme preparations and identify them under additive specifications with no specified ADI, reflecting their use as processing aids rather than direct chemical additives. In the European Union, food enzymes require safety evaluation and approval for inclusion in the EU Community list under Regulation (EC) No 1332/2008, and individual enzyme preparations must undergo evaluation by EFSA. Recent EFSA assessments of glucose oxidase produced by specific strains illustrate ongoing review processes for enzyme safety, though these evaluations address individual enzyme products rather than the generic combined preparation specified here. Regulatory frameworks in various regions thus recognize enzyme additions like glucose oxidase and catalase as processing aids subject to safety evaluation and compliance with local food additive provisions.

Taste And Functional Properties

The sensory impact of GLUCOSE OXIDASE CATALASE PREPARATION in food is generally indirect, as the enzymes themselves do not impart significant taste when used at processing levels. Instead, their catalytic activity influences the levels of sugar and oxygen in the food matrix, which in turn can affect flavor development or texture. Because glucose oxidase consumes glucose and oxygen, it may alter the availability of substrates that participate in browning or fermentation reactions, subtly affecting sensory attributes such as crust color in baked goods. From a functional perspective, both enzymes are soluble in aqueous food systems and are active within specific temperature and pH ranges typical of food processing environments. Glucose oxidase generally shows optimal activity in slightly acidic to neutral pH ranges and moderate temperatures common in dough and egg processing, whereas catalase remains active across a broader range of conditions to help decompose peroxide byproducts. The combination of these enzymes allows food technologists to tailor oxidative reactions in situ, controlling oxygen levels and byproduct formation during processing. While the enzymes themselves do not contribute a pronounced flavor, their functional effects on glucose and oxygen levels can indirectly influence fermentation dynamics, Maillard browning pathways, and textural outcomes. Because these enzyme activities are generally lost or inactivated once processing is complete, their direct sensory effects on finished products are minimal.

Acceptable Daily Intake Explained

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Common Food Applications Narrative

Enzyme preparations such as GLUCOSE OXIDASE CATALASE PREPARATION are used across a range of food manufacturing processes where controlled enzymatic reactions are beneficial to processing and final product quality. In bakery applications, for example, glucose oxidase is incorporated into dough formulations to help strengthen gluten networks and improve gas retention, which can influence loaf volume and texture. At the same time, catalase ensures that hydrogen peroxide generated from glucose oxidation does not accumulate to levels that could detract from dough handling or product quality. In egg processing, enzymes like glucose oxidase are used to reduce glucose that can interfere with certain functional properties, helping achieve more consistent viscosity or whipping performance in egg white-based products. The presence of catalase in the preparation helps to degrade any hydrogen peroxide formed during the oxidation process, protecting both nutritional components and sensory attributes. Cheese and dairy processing represent another application area, where glucose oxidase activity can influence oxygen levels in curd or whey, impacting ripening and microbial activity. By managing oxidative conditions in these systems, processors can achieve desired textural features without introducing external chemical oxidants. Enzyme preparations of this type are also utilized in beverage systems and salad dressings to control residual sugars and oxidative states, contributing to stability and shelf-life improvements. Because these enzymes are active only during processing and largely inactive in the final product, they help producers meet specific functional objectives without leaving significant residues. Across these broad application areas, the enzyme preparation acts as a processing aid, delivering catalytic benefits that support texture, color, and stability in finished foods. While usage levels and process conditions vary by product type, the core functional principle remains consistent: facilitating controlled biochemical reactions that enhance food quality and processing performance.

Safety & Regulations

FDA

  • Notes: No specific CFR section prescribing approved levels found in the FDA inventory listing.

EFSA

  • Notes: EFSA evaluates individual enzyme preparations; no specific E Number applicable to combined preparation.

JECFA

  • Notes: JECFA monograph indicates no specified ADI.
  • Ins Number: 1102
  • Adi Display: ADI not specified

Sources

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