Food additive databaseenzymeChecked 2026-10-02

Glucose Oxidase グルコースオキシダーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “グルコースオキシダーゼ” (glucose oxidase)
Name in the List of Existing Food Additives: グルコースオキシダーゼ (No. 103)
Source and production: An enzyme that oxidizes glucose, obtained from cultures of filamentous fungi (Acremonium chrysogenum, genus Aspergillus, genus Penicillium) (the compositional specifications limit the types of organisms that can be used).

In Japan

Glucose oxidase is an enzyme that oxidizes glucose, and its catalytic action is used in food manufacturing and processing.
It falls within the scope of the group name “酵素” (enzyme), and if it is not inactivated and has an effect in the final food, it can be written together as “酵素” (enzyme). If it counts as a processing aid, for example because it is inactivated or removed during manufacturing, labeling is exempt.
There are no standards for use.

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

In the EU, food enzymes are covered by the food enzymes regulation (Regulation (EC) No 1332/2008), not by the list of food additives (Regulation (EC) No 1333/2008, Annex II).

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as enzyme

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