High-activity Glucose Oxidase from Aspergillus niger for efficient glucose oxidation and oxygen management. Converts glucose to gluconic acid while generating H2O2 in the presence of oxygen—supporting dough performance, egg powder stabilization, biosensor accuracy, beverage oxygen scavenging, cheese anti-browning, and anaerobic environments for select pharma uses. Works best within pH 4.0–7.0 and 30°C–40°C. Light yellow to tan powder. Activity 10,000–250,000 U/g. MOQ 1 kg. Ships worldwide.
ISO 9001 certified
Glucose Oxidase (EC 1.1.3.4)
10,000 – 250,000 U/g
4.0 – 7.0
30°C – 40°C
Light yellow to tan powder
Aspergillus niger
12 months (sealed, cool, dry place)
1 kg / 5 kg / 25 kg
1 kg
ISO 9001, HALAL, KOSHER, Food Grade
Glucose Oxidase oxidizes glucose to gluconic acid and produces H2O2 under oxygen availability. This dual action helps remove glucose, manage oxygen, and improve stability across food, beverage, diagnostics, and select pharmaceutical workflows.
Oxidizes glucose to gluconic acid + H2O2, supporting gluten network strengthening as a natural alternative to chemical oxidizers.
Reduces glucose in liquid egg prior to drying to help prevent Maillard browning and extend shelf life of egg powder.
Key enzyme for blood glucose test strips—widely used in electrochemical detection systems where glucose oxidation drives measurable signals.
Helps remove dissolved oxygen in beer, wine, juice, and packaged beverages to reduce oxidative off-flavors and quality loss.
Consumes oxygen in MAP headspace to help limit discoloration in shredded and sliced cheese packaging.
Used as an oxygen-scavenging component in pharmaceutical packaging and wound care products to support anaerobic healing environments.
It oxidizes glucose to gluconic acid and generates H2O2 in the presence of oxygen. This helps with glucose removal, oxygen management, and related functional effects depending on the application.
For reliable performance, use Glucose Oxidase within pH 4.0–7.0 and 30°C–40°C. Adjusting your process to this window typically improves conversion and consistency.
Higher U/g grades generally allow lower dosing for the same functional target. Final dosage should be confirmed with your specific matrix (pH, oxygen level, solids, and mixing conditions).
The enzyme’s glucose oxidation requires oxygen availability. In oxygen-scavenging or anti-browning applications, performance depends on how oxygen is present (e.g., dissolved oxygen in beverages or headspace in packaging).
Shelf life is 12 months when sealed and stored in a cool, dry place. Protect from moisture and follow the storage guidance provided in your COA/TDS.
Certifications & Standards
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