E1102 Glucose oxidase

What is E1102 or Glucose oxidase?

E1102, or glucose oxidase, is an enzyme derived from the fungi Aspergillus niger and is commonly used in food processing as a preservative and to enhance the shelf life of various products. Its primary function is to catalyze the oxidation of glucose to gluconic acid and hydrogen peroxide, which not only helps prevent spoilage by inhibiting the growth of bacteria and molds but also improves the texture and flavor of baked goods.

Why do I have an intolerance?

Intolerance to glucose oxidase may arise from allergic reactions to the enzyme or its fungal source. Symptoms can include gastrointestinal upset, allergic reactions like hives or rashes, and in severe cases, respiratory issues. Individuals who have existing sensitivities or allergies to mold or specific fungi may be more susceptible to reactions from products containing E1102.

What can I do about it?

To manage intolerance to glucose oxidase, it is important to be vigilant about food labels and ingredient lists, as this enzyme is commonly found in baked goods, dairy products, and processed foods. Opting for fresh, unprocessed items is a wise strategy. You might also explore alternative preservatives that do not trigger your sensitivity, such as natural acids or different enzymes.