Improver (1102)

Also Known As : E 1102, Glucose oxyhydrase, Corylophyline, Penatin, Glucose aerodehydrogenase, Microcid, β-D-glucose oxidase, D-glucose oxidase, D-glucose-1-oxidase, β-D-glucose: quinone oxidoreductase, Glucose oxyhydrase, deoxin-1, GOD, Glucose oxidase enzyme, GOx, Nota

Descriptions
details

Vegetarian

Taste Profile

It has an odour similar to microbial fermentation.

Usage Tips

Improver (1102) is added to foods such as beer, wine, sausages, milk powder, condensed milk, butter, margarine, lard, tallow and fruit products to remove oxygen and increase its shelf-life.
It is added to bread dough, to increase the elasticity of the dough, as well as increase the volume of the baked product. Improver (1102) is best stored in a cool and dry place in a sealed container. Avoid exposure to moisture.

Description

Improver (1102) is an enzyme obtained from a fungus, Aspergillus niger or by some Penicillium strains or from some insects too. It is a food additive used mainly in the baking industry as an antioxidant. Being an antioxidant it prevents or reduces oxidative activity in foods. Thus, helping in preserving the taste, colour and flavor of the food product, to which it is added. It exists in a powdery form, having a white or light yellow color. It may also be available in the form of an aqueous solution with a colour varying from yellow to brown. Improver (1102), is not used in its pure form as it forms hydrogen peroxide, which is a strong oxidizing agent that will alter the taste, colour and flavour of the food, hence for this reason, catalase is added to the enzyme.

Note

Improver (1102) may cause allergic reactions in some individuals like minor irritation of skin, eyes or nasal passage.⁽¹⁾

Resource & Links

(1) http://www.chinaenzymes.com/Products/Food&Beverage/Bakery/2013/0424/63.html?gclid=EAIaIQobChMIu6-i3Iul5QIVyQorCh19wQM3EAMYASAAEgJbkvD_BwE

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