Glucose oxidase
INS 1102
Listed as an antioxidant by Codex.
Listed as antioxidants (Codex)
- Codex Alimentarius: Antioxidant — CXS 192-1995 Table Three, INS 1102
Glucose oxidase removes glucose or oxygen from a food. It is used to stop dried egg browning, to strengthen dough, and to protect packaged foods from oxidation.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| Australia and New Zealand | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Canada | No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here. | ||
| European Union | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Great Britain | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Japan | No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance. | ||
| South Korea | Permitted, with conditions | Designated food additive: Standards and Specifications for Food Additives, Part III, 2. …Designated food additive: Standards and Specifications for Food Additives, Part III, 2. 가공보조제 (processing aids), 글루코오스산화효소 (“Glucose Oxidase”, the English the Code prints beside it). Main use (주용도) of 글루코오스산화효소: 효소제. Standard for use (사용기준) of 글루코오스산화효소: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive. | Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18 |
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Permitted | no numerical limit (good manufacturing practice) | CXS 192-1995 Table Three, INS 1102retrieved 2026-09-07 |
How much is permitted
A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.
| South Korea | — | 1 no quantity stated |
|---|---|---|
| Codex Alimentarius | — | 1 GMP |
No regulator sets a figure for Glucose oxidase. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.
What it is made from
Produced by fermenting Aspergillus niger. It works by converting glucose to gluconic acid, consuming oxygen in the process.
- Vegan
- Vegetarian
Compare other additives on the dietary indexes.
How JECFA defines it
The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.
INS 1102 Glucose Oxidase and Catalase from Aspergillus niger, var.
Synonyms: 1. Glucose oxyhydrase, glucose aerodehydrogenase, notatin, aero-glucose dehydrogenase; INS No. 1102 2. None Aero-glucose dehydrogenase; Glucose aerodehydrogenase; Glucose oxyhydrase; Notatin
Assay, identification and purity criteria
Description and assay
- Specification history
- Prepared at the 25th JECFA (1981), published in FNP 19 (1981) and in FNP 52 (1992). An ADI not specified' was established at 18th JECFA (1974)
- SOURCES
- Commercial enzyme preparations are produced by the controlled fermentation of Aspergillus niger var.
- Active principles
- 1. Glucose oxidase 2. Catalase
- Systematic names and numbers
- 1. ß-D-glucose: oxygen 1-oxidoreductase (EC 1.1.3.4) 2. Hydrogen-peroxide: hydrogen-peroxide oxidoreductase (EC 1.11.1.6)
- Reactions catalyzed
- 1. ß-D-glucose + O 2 --> D-glucono-delta-lactone + H 2 O 2 2. H 2 O 2 + H 2 O 2 --> 2H 2 O + O 2
- Secondary enzyme activities
- Invertase (EC 3.2.1.26)
- DESCRIPTION
- Off-white to brown liquids; soluble in water and practically insoluble in ethanol, chloroform and ether
- FUNCTIONAL USES
- Enzyme preparation Used in the preparation of and/or use in milk, cheese, eggs, beverages and salads
- GENERAL SPECIFICATIONS
- Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
Identification
- Glucose oxidase activity (Vol. 4)
- The sample shows glucose oxidase activity
- Catalase activity (Vol. 4)
- The sample shows catalase activity
Every name it appears under
0 recorded names. A label may use any of them.
Hazard reference values
| Type | Value | Population | Assessed by | Opinion |
|---|---|---|---|---|
| ADI | not specified | — | JECFA | 1974 |
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.
Common questions
Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.
- What is INS 1102?
- INS 1102 is Glucose oxidase. Glucose oxidase removes glucose or oxygen from a food. It is used to stop dried egg browning, to strengthen dough, and to protect packaged foods from oxidation.
- What is Glucose oxidase used for in food?
- It is listed as an antioxidant — the role Codex assigns it. This page shows every function each regulator records, with the citation for each.
- Where is Glucose oxidase permitted?
- Of the seven regulators this site reads, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
- Is Glucose oxidase vegan?
- Yes. Glucose oxidase is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.
Sources for this page
- kr retrieved 2026-10-18
- gsfa retrieved 2026-09-07
- jecfaspecs retrieved 2026-09-23
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable: a JSON record of this additive is given on request —how to ask for access.
Follow changes to Glucose oxidase:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.