Food additive E1102 Glucose oxidase — a characteristic of this substance, its use in the food industry
Characteristics of the food additive E1102 (glucose oxidase)
Food additive E1102 Glucose oxidase is an antioxidant, an antioxidant synergist, bakery improver. Externally, this substance looks like a powder of white or light yellow color. It may also be in the form of an aqueous solution in the color range from yellow to brown.
In nature, glucose oxidase is produced either by Aspergillus niger var. Fungi, or by some Penicillium strains. Get food supplement E1102 by controlled fermentation of the previously mentioned mushrooms.
Since 2008, glucose oxidase within the Russian Federation has been excluded from the list of permitted food additives, since, by its nature, this substance is not a food additive. In addition, the list of allowed does not include it in the countries of the European Union. However, in countries such as Ukraine, Australia, New Zealand and some other glucose oxidase is allowed for use in food production.
Additive E1102 is used not only in the production of food. For example, it is a reagent for determining the concentration of glucose in the blood. In addition, wounds are treated with its help. Glucose oxidase is also included in the composition of antimicrobial preparations for the care of the oral cavity. It is also part of the cement.
Additive E1102 has found wide application in food production. Acting as an antioxidant, it interferes with oxidation. Thus, it is possible to preserve the taste of the food product, as well as its color and flavor. However, glucose oxidase in its pure form is not used, because as a result of its action hydrogen peroxide is formed. For this reason, catalase is added to this enzyme in proportions of one to one.
A mixture of catalase and glucose oxidase is used to remove oxygen in foods such as beer, wine, various sausages, milk powder, condensed milk, butter, margarine, fresh and baked lard, fresh and baked beef tallow, and fruit processing products.
Add the food additive E1102 to the dough for bread, which allows you to increase the elasticity of the dough, as well as increase the volume of the finished baking. By the way, during the heat treatment of bread, glucose oxidase is inactivated.
In accordance with the conclusion of the World Health Organization from 1974, the food additive E1102 Not considered harmful or dangerous to health.. It is for this reason that the maximum daily rate of consumption has not been established for this substance. In addition, it is worth noting that during the heat treatment, glucose oxidase loses its activity.
Harm additive E1102 can bring only if in the process of its production in it formed toxins. In this case, it is worth noting that the safety of the substance must be guaranteed by its manufacturer.
Synonymous names of food supplement E1102:
- glucose oxidase;
- glucose oxyhydrase;
- glucose aerohydrogenase;
- D-glucose 1-oxidase;
- Glucose Oxidase.