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Manufacturers changed the food landscape in the 1960s and 1970s by using glucose isomerase, and since then, this enzyme has kept its spot in high-fructose corn syrup production. Early versions of the enzyme had trouble tolerating heat and worked slowly. Scientists in Japan began searching for bacteria that could handle industrial-scale conversion of glucose to fructose, which finally led to the discovery that strains like Streptomyces gave solid yields. Over decades, as patent races heated up, advances grew from crude fermentation broths to immobilized enzyme reactors that ran for months before any drop in activity. Glucose isomerase made it possible to transform corn syrup, which tastes less sweet, into a product that matched sugar’s sweetness and texture, answering market needs for affordable, shelf-stable sweeteners. Along the way, bioscience labs broadened microbial sourcing, improved enzyme stability, and dialed in processing conditions, supporting a food revolution tied directly to the properties of this single enzyme.
Glucose isomerase is a special kind of protein that helps convert glucose into fructose. Producers usually keep it as a light brown or off-white powder or they fix it onto beads for industrial reactors. This enzyme hasn’t just shaped how sweeteners get made; it paved the way for cost-effective food processing on a global scale. Fast food, beverages, and processed snacks wouldn’t look the same without the reliable action of glucose isomerase, which holds its own in environments that push temperature and pH boundaries. Whether someone sees E.C. Number 5.3.1.5 on a specification sheet, or just “xylose isomerase” on a label, they're getting a processed extract that has been fine-tuned for the long haul inside chemical reactors.
This enzyme looks unremarkable at first glance—a fine powder or clusters of particles when supplied in immobilized form. It dissolves well in water and shows optimal action in a pH range from 7 to 8, though advanced versions can push performance into slightly more acidic or alkaline territory. Temperatures from 50°C to 60°C suit most commercially available glucose isomerase. Strengths and stabilities differ depending on whether the producer isolated the enzyme from Actinoplanes, Bacillus, or Streptomyces. The molecular weight sits in the neighborhood of 170 to 200 kDa for tetramers. What gives glucose isomerase its industrial edge is the ability to maintain function after repeated cycles with only minor drops in activity, so long as users keep metal cofactors like magnesium or cobalt on hand for proper catalysis.
In practice, suppliers provide an activity range, usually stated in International Units (IU). One IU means enough enzyme to produce a set amount of fructose from glucose during a fixed time under certain conditions. Some shipments arrive as free enzyme, others attached to supports to extend usable lifetime and make replacement easier. Labels name the producing microorganism, the presence of any preservatives, suggested optimal operating ranges for temperature and pH, and instructions for storage. Safety data sheets also list any known allergens or risks—though few people have issues handling purified enzyme in a typical factory setting.
Factories don’t pull glucose isomerase directly from thin air; they rely on fermentation tanks fed with special bacteria or actinomycetes engineered for top enzyme yields. Industrial-scale fermentation takes place in controlled bioreactors, followed by filtration to separate the cells. The next steps purify the enzyme, sometimes concentrating it by precipitation or ultrafiltration. Modern processes often attach the enzyme to supports—beads, gels, or other carriers—using chemical linkers so the enzyme doesn’t wash away. This immobilized form gets packed into columns where glucose-rich syrup flows through and emerges partially converted, ready for secondary purification or direct blending into food mixtures.
At its core, glucose isomerase speeds up the transformation of D-glucose into D-fructose—an aldose-ketose isomerization that shifts a hydrogen atom to flip the sugar’s chemical pattern. Some labs tweak the enzyme’s structure, trading out amino acids by genetic engineering, to resist higher heat or keep running in less-than-ideal pH. Mutants or directed evolution methods change the folding of the enzyme, supporting either stability or more efficient fructose production. These modifications make a difference in the bottom line for syrup producers, who don’t want costly downtime or inconsistent conversion.
Glucose isomerase carries a few aliases: xylose isomerase, D-xylose ketol-isomerase, and sometimes corn syrup isomerase. Labels list it by CAS number 9030-45-7. Major enzyme producers tie on proprietary brand names, with every company touting differentiators in source microorganism, immobilization technology, or thermal stability. Some product names add letters that link to a particular usage (like HFCS conversion, pharmaceutical grade, or research grade).
Most factories using glucose isomerase follow food safety norms like GMP and HACCP. Workers must keep the enzyme from inhalation and eye contact, mostly because any fine protein dust—just like flour or powdered eggs—can irritate if it’s swirling in the air. Machinery gets checked for proper venting and dust filtration. Purified enzyme destined for food contact must pass purity assurances for heavy metals, microbial contamination, and unwanted side activities like proteases that could mess with product yields. Facility audits and traceability logs back up each lot, so buyers can verify the microorganism origin, purity, allergens, and Kosher or Halal status if needed.
High-fructose corn syrup sets the standard, but smaller operations use glucose isomerase to sweeten everything from bakery fillings to soft drinks and dairy products. Brewers sometimes use it to tweak sugar profiles in beer. Pharmacies and biotech labs pull the enzyme off the shelf for diagnostic kits or to produce specialty sugar compounds. Global demand tracks with cheaper sweetener needs in emerging economies. Investments in enzyme development often chase better yields or lower workload, making the switch from batch to continuous flow more practical and slashing waste sent to water treatment.
Lab time follows profit, and researchers have kept a steady focus on raising the conversion rates of glucose isomerase and stretching enzyme lifespan in reactors. Modern R&D uses protein engineering, modeling tools, and AI-guided screening to choose and change amino acid sequences for improvements in heat tolerance and productivity. Some teams look at gene mining from unusual microbial strains in hot springs or compost piles, hoping to spark another leap in efficiency. Papers drill down on reducing by-products, improving immobilization materials, and slicing costs for enzyme recovery. Not every discovery will reach factories, but each small tweak inches the process closer to energy savings and lower carbon footprints.
Food regulators and independent labs invest decades in confirming glucose isomerase safety. Studies on enzyme residues in finished syrups check for immune reactions or allergen risks. So far, purified enzyme shows little cause for concern, since it remains a protein that breaks down in stomach acid just like any dietary protein. Bacterial source materials go through standard screening, and regulatory agencies in the US, Europe, and Asia review the evidence before approving new manufacturing strains or uses. Occupational safety focuses on exposure to airborne enzyme dust, not on any risks from the resulting sweetener.
The next generation of glucose isomerase stretches beyond sweeter sodas. As consumers push manufacturers toward low-calorie and functional sweeteners, there’s room to engineer dual-activity enzymes, or versions that allow conversion with less energy input, benefiting markets that struggle with high utility costs. New immobilization strategies, perhaps using nanomaterials, could lengthen reactor run times and help small manufacturers access technology once reserved for giants. At the same time, efforts keep up to minimize impurities and support allergen labeling, so every step along the supply chain keeps up with changing food safety and labeling standards. Scientists and producers will keep hunting for enzymes that unlock new sugar profiles from non-traditional sources, all while tightening the efficiency of time-tested favorites like glucose isomerase.
Glucose isomerase is an enzyme with a pretty important job. It helps convert glucose—a simple sugar found in corn, potatoes, and other starchy plants—into another sugar called fructose. That transformation means a lot for food and drink, especially if you pay attention to labels on soda bottles or snack bars. High-fructose corn syrup (HFCS) comes almost entirely from this process.
If you’ve ever wondered why many foods and drinks taste extra sweet or never seem to spoil, glucose isomerase probably played a role. Manufacturers discovered they could use this enzyme to turn cheap, abundant glucose from corn into sweeter fructose. American soda companies started adding HFCS in the 1970s since it tasted great and cost less than cane sugar. Grocery shelves changed as a result—you’d be hard pressed to find a soft drink or shelf-stable dessert that doesn’t use this process.
Glucose isomerase helps companies meet demand for affordable sweeteners, but it’s not just about sweetness. Fructose dissolves more easily in cold drinks. That simple shift lets soda makers mix syrup into carbonated water quickly, without clumps or weird aftertastes. Cakes and cookies also seem softer and stay fresh longer because fructose hangs onto moisture better than regular sugar.
HFCS shows up across the globe, not just in North America. Asia and Europe use glucose isomerase too, sometimes with different starting materials like wheat or rice, but the story remains the same: more fructose from cheaper starches. That lets companies make products that ship far and sit longer on shelves. As living costs rise, the food industry often relies on glucose isomerase to deliver affordable processed goods.
On the other hand, not everyone is happy with the spike in fructose use. Diet changes since the late twentieth century, along with more processed foods, prompted researchers to dig into the impact of HFCS. Studies connect high amounts of added sugars to rising obesity and diabetes rates. Some folks point fingers directly at enzymes like glucose isomerase for making it all too easy to eat sugar without even knowing it. My own experience reading ingredient lists taught me just how often HFCS finds its way into foods that don’t taste especially sweet, like breads or salad dressings.
It’s not fair to blame glucose isomerase alone for health problems. After all, enzymes just speed up chemical reactions—people still choose what to eat. Better labeling may help. If food packages use plain language about sweeteners, more shoppers can spot added sugars and make informed decisions. Schools and community programs can teach kids and families what goes into their favorite snacks. Small choices add up over years.
The food industry could also keep improving—using glucose isomerase in smarter ways. For example, products could come with less added sugar without losing shelf life or taste. Companies might experiment with blending natural fibers or proteins, so snacks feel satisfying without overwhelming sweetness. If enough people ask for change, big brands tend to listen.
Glucose isomerase made possible a food revolution, but it doesn’t need to define the future of eating. Real solutions come from transparent information, personal responsibility, and business innovation. That’s worth chewing on next time you reach for a drink or a snack.
Glucose isomerase changes the game in how factories transform the sugars we know. By flipping glucose into fructose, this enzyme helps create high-fructose corn syrup (HFCS), a sweetener poured into countless foods and drinks. I’ve visited a soft drink plant where syrup trucks rolled in every morning. Without glucose isomerase doing its chemical shuffle, those trucks would carry a syrup much less sweet and quite a bit pricier to make.
American corn is cheap and plentiful, so turning that surplus starch into something sweeter than cane sugar made a lot of sense back in the 1970s. The enzyme’s reaction took off because it runs at moderate temperatures, saving energy and keeping the process practical. I’ve seen how these efficiencies trimmed production costs, which meant companies could keep prices stable even when sugar markets jumped all over the place.
Factories rely on glucose isomerase because it slices their expenses. Cane sugar costs more per pound and comes from far-off fields, mostly outside the United States. By switching glucose from corn into fructose, local industries keep money close to home. The enzyme’s magic isn’t just about sweetness, but about economic strength.
My experience with food scientists always pointed to process optimization. They used glucose isomerase reactors that recycle the enzyme and run continuous flows, so nothing clogs up. Enzyme immobilization—where glucose isomerase gets attached to solid supports—helps factories avoid messy separation steps and means the whole apparatus can keep humming for weeks. Any time spent shutting down and cleaning up hits a company’s bottom line, and this technology keeps the assembly line moving.
The story stretches well beyond sippy cups and candies. Breweries use glucose isomerase to tweak the carbohydrates in beer, making brews taste just right and improving fermentation yields. Pharmaceutical companies lean on this same reaction to prepare sugar mixtures used in certain drug formulations.
What strikes me is how durable the process remains, even as newer, sometimes trendier biotechnology enters the market. Food safety authorities set tight rules on enzymes that go into food, and glucose isomerase has built a dependable track record. Studies show that enzyme residues get filtered away, and assessments from groups like the FDA keep a watchful eye. Process improvements, such as reusing the enzyme and minimizing waste streams, also keep environmental costs down.
Some consumers want food without additives, and the term "high-fructose corn syrup" carries baggage in nutrition debates. As people push for alternatives, researchers look for ways to make the reaction even greener—maybe by using less water, less energy, or manufacturing the enzyme from sources with less genetic tinkering.
From where I stand, transparency does the most good. Food makers and scientists should open up about how these processes work and why they use what they use. With clear communication, there’s more trust and less fearmongering. The chemistry behind that sweet taste has real economic impact and touches everyday life more deeply than most realize.
Working with enzymes has always meant respecting their very specific demands. Glucose isomerase, the enzyme behind the conversion of glucose to fructose, sits right at the core of high fructose syrup production. Details like temperature and pH control don’t just make the process faster; they can flip the math on yield, cost, and stability.
Looking back, plenty of failed batches in labs or plant runs have come down to these two factors. Many researchers have tested glucose isomerase’s limits and, after enough trial and error, found the sweet spot. The data speak clearly, and it doesn’t pay to ignore them if you aim for reliable, cost-effective fructose production.
Glucose isomerase performs best around 60°C, with a workable range stretching from just above human body temperature up to about 70°C. Below 50°C, the pace slows dramatically. Push much past 70°C, and the enzyme tends to break down before it can do much good at all. Industry and lab studies converge around that 60°C mark time and again, with enzyme activity peaking, energy costs manageable, and contamination risks lower than at room temp. Enzymes like this don’t last long above their safe zone, so it pays to avoid unnecessary heat.
pH brings its own challenges. Glucose isomerase thrives near neutral, at about 7.0 to 8.0. If the environment dips much below 6.0 or rises over 9.0, the enzyme’s shape loosens up and reaction rates tumble. In many large industrial reactors, pH gets nudged to the 7.5 range because experimental data supports both high output and enzyme longevity at this level. Even a mild drift over several hours can bite into yield. People running these systems need to check pH just as often as temperature.
Drifting off the optimal spot hurts more than just efficiency; fickle temperature and pH lead to waste, off-flavors, and higher operating costs. Factories can’t afford that. Every batch where the enzyme runs out of steam, or fails to isomerize a proper share of glucose, digs into the bottom line. Purity drops, and so does confidence in the final product. Customers pick up those differences, even if they don’t know what’s happening behind the scenes.
In my own work, small deviations in pH—sometimes just a few tenths—forced troubleshooting and delayed shipments. One plant burned through nearly double the enzyme budget before tracing the problem to a faulty pH probe buried under trade limescale. As for temperature, a heater that overshot past 75°C ruined thousands of dollars' worth of enzyme overnight. These mistakes can be avoided by basic vigilance and sound sensors; either way, the right pH and temperature deliver better returns each shift.
Running at the right conditions saves energy and reduces greenhouse emissions—it keeps the reactor’s demand steady and the cooling costs in check. It means fewer enzyme purchases, less chemical correction, and no last-minute rework. The product’s quality becomes more consistent, which helps food manufacturers blend syrups confidently, test less, and manage shelf life without surprises. Process improvements like better heat exchange and automated pH dosing offer straightforward ways to keep enzymes happy and costs predictable.
Science backs the numbers: 60°C and pH 7.0-8.0 get the most out of glucose isomerase. Sticking to those targets makes the whole process smoother—from fermenters all the way to finished syrup bottles on store shelves.
Glucose isomerase pops up in a lot of food conversations because it helps turn glucose into fructose, which sweetens products like high-fructose corn syrup. That’s how soft drinks and packaged snacks get their predictable sweetness and shelf life. A few decades ago, food makers switched to this enzyme-driven process because table sugar prices started climbing, and corn became a cheaper alternative in North America.
Big agencies like the US Food and Drug Administration and the European Food Safety Authority have studied glucose isomerase for years. This enzyme comes from specific types of bacteria or fungi, all under tight regulation. Most commercial products keep the enzyme locked inside tiny beads, so it never mixes directly into the food stream. This setup limits direct exposure and means it doesn’t appear in the final bite or sip.
Decades of testing on animals and cell cultures haven’t shown any toxic effects. There’s never been a recall or health scare linked to glucose isomerase in North America or Europe. Regulatory panels have set safe use guidelines, mostly to keep the enzyme from ending up in food by accident. Every lot gets tested for purity and unwanted residues.
Food production runs on enzymes, whether they break down proteins in cheese or starch in beer. Glucose isomerase falls in the same safety category as amylases or proteases, which have long track records in the kitchen and the factory.
Personal experience stacks up with the science. I grew up around home brewers and bakers who used enzymes to tweak flavor and texture. Nobody ever landed in the hospital because of enzyme residues, and the commercial food world adds another layer of scrutiny through batch testing and compliance rules.
People sometimes worry about “genetically engineered” ingredients or “hidden chemicals.” The bacteria or fungi fermenting glucose isomerase often get improved through genetic tweaks, but the enzyme itself doesn’t keep any DNA or live cells after production. It’s no different from buying bread with yeast. The process breaks down any remnants, leaving only the enzyme’s effects—no living organisms or genetic traces in the syrup.
Of course, people have every right to question what goes into their foods, especially if they notice rising rates of diabetes or obesity and link those to sweeteners. It’s fair to wonder if turning more starch into fructose makes foods less healthy. The main concern sits with the overuse of sweetened products, not with glucose isomerase itself. The enzyme handles its role well, but broader food choices set the stage for health trends.
Transparency builds trust. Labels should spell out processing aids and sources. If someone reacts badly to corn products, clear labeling of ingredients helps avoid accidental exposure. Companies should make test results and manufacturing steps available to consumers and health professionals. Regular, independent review by food safety bodies keeps everyone on their toes. Anyone with serious questions deserves a way to trace how their foods get made, from the field to the store shelf.
Glucose isomerase holds a critical spot in food processing, especially for folks working with high fructose corn syrup. It’s not a magic powder that one can drop on a shelf and forget about. From my experience in a mid-sized facility, storage mistakes cause both wasted money and angry supervisors. That’s not just trouble for productivity, but for food safety, too.
Few things put enzymes under stress more than heat and moisture. I’ve watched a few rookies pay little mind to the thermometer and found only sluggish, unpredictable enzyme activity at the next shift. Most manufacturers print their ideal storage temp right on the drum or bottle—usually somewhere below 10°C. Not everyone has a fancy cold room at hand, but a dedicated fridge set right above freezing does the trick. At room temperature during summer months, even a sealed bottle can spoil before you use it up.
Damp air will wreck an enzyme faster than most realize. Once, we left a box out on a loading dock after a storm, thinking a tarp would be enough. The carton warped, the tabs softened, and clumps showed up inside the liner. Enzymes love water in the wrong ways—moisture means activity before you even weigh your dose.
Roll tops down tight. Put the cap back on. Tape up big drums. These small habits matter. Once that seal cracks, the enzyme inside starts to lose its punch, both from air and from tiny contaminants you can’t see. A little care saved us batches of syrup each season. Some crews label the opened date and run a tally of grams used, so nothing lingers too long. Fresh really does mean effective here.
It’s tempting to “just use” the same scoop or spoon from another bin. Contaminants from another product sneak in, and suddenly, the batch results change as microorganisms start feasting. Stainless-steel scoops washed in hot water and kept dry keep things as they should be. Disposable gloves reduce the risk of hand-sweat and fingerprints making their mark.
Keeping a record of temperatures, signs of clumping, and expiration dates builds trust in your final product. The best facilities have spreadsheets or apps, but even a taped-up paper chart near the fridge tells everyone you care about quality. Mixing in expired or half-activated enzyme spells more time on the troubleshooting hotline and less time making your target yield.
Enzyme companies often use buzzwords and claims on the packaging, but nothing replaces respect for the basics. I always recommend backup plans for power outages or fridge malfunctions—ice packs, spare generators, or simply planning orders so nothing sits long in storage. These little safeguards respect both your wallet and your hard-earned results.
Treat glucose isomerase as you would a sensitive spice or supplement—out of the sun, away from heat or moisture, and never open longer than necessary. Even a tiny shift in storage temperature or a rush on sanitation can knock down its effectiveness and inflate your costs. Keep these basics in line, and the only surprises ought to be the better taste or consistency in your product.
Someone glancing at ingredient lists might see “high fructose corn syrup” pop up. Few realize an enzyme called glucose isomerase is behind its creation. This enzyme transforms glucose into fructose, making it possible to shift simple corn syrup into a much sweeter form. Factories across the world depend on this process, with glucose isomerase acting as a workhorse in the background.
Back in the 1970s, the US corn industry needed new outlets as sugar prices swung wildly. Scientists found a way to convert corn-derived glucose into sweeter, more useful syrup with glucose isomerase. By tweaking the syrup, beverage and snack manufacturers found products tasted better and stored longer. Today, most sodas in the US run on high fructose corn syrup – all thanks to the power of this enzyme.
Supermarkets got flooded with cheaper sweeteners largely because glucose isomerase lets companies boost the “sweet factor” of corn syrup. Fructose tastes sweeter than plain old glucose. Producers can use less of it to reach the same result, cutting production costs while preserving flavor. The baking industry needs this too: fructose brings better browning in baked goods and keeps them moist longer. Canned fruits, jellies, and soft drinks often owe their shelf life and taste to this simple tweak at the enzyme level.
Practical benefits go beyond just taste. Fructose syrups pull in more water, which means soft, chewy cookies and less staleness on grocery shelves. Fast food chains and processed food makers find it cheap and reliable. Because glucose isomerase can run at relatively mild conditions compared to other chemical processes, fewer harsh chemicals find their way into production, helping the environment and workplace safety.
Health researchers have raised concerns about the widespread use of fructose-heavy syrups. Some studies find links between heavy consumption of high fructose corn syrup and metabolic problems like obesity. The food landscape in the US changed as fructose-rich syrups replaced natural sugars. Finding meaningful solutions won’t just mean demonizing a single enzyme or ingredient. Watching for balanced use, clearer labeling, and public health outreach could help families take charge of their choices. Lawmakers in some places have looked at taxes or limits for sugary drinks, especially aimed at protecting children.
With a little research at the store—and an eye for labels—people can choose lower-sugar or less-processed foods. Nutrition education gives families the tools to look past marketing and hype. For those with diabetes or blood sugar challenges, health professionals often recommend tracking both added sugar and hidden sources of sweetener. Science can continue to explore healthier options by developing low-calorie sweeteners that rely on modified enzymes without packing in as much fructose.
Glucose isomerase reflects the crossroads where food science meets real-world needs. The enzyme keeps food affordable, shapes taste, and stirs up passionate debate about health and industry responsibility. By staying curious, choosing foods mindfully, and encouraging transparent science, people can help guide the next chapter in how enzymes like glucose isomerase play a role on both the plate and in society.
The real trick with glucose isomerase lies in keeping it stable from the moment it leaves the lab to its place on the production floor. Take it from anyone who’s spent time in the food or biotech industries: most mishaps happen during basic storage or routine transfer. For many who use glucose isomerase, there’s a clear understanding that proper storage translates to a reliable product and fewer headaches during production. Glucose isomerase is primarily responsible for turning glucose into fructose, a step crucial for making high-fructose corn syrup, among other sweeteners. With such a big job, attention to detail in handling makes a real difference.
Enzymes like glucose isomerase aren’t as tough as people might hope. I’ve seen firsthand how room temperature destroys activity over time. Refrigeration isn’t just a suggestion; it’s a must. Most producers keep the enzyme between 2 and 8 degrees Celsius. Anything outside that range and you might as well wave goodbye to performance. Short trips at ambient temperatures don’t always show immediate effects, but weeks or months down the line, you see lower conversion rates and inconsistent batch results. Using temperature monitors and reliable, insulated packaging during freight keeps everyone out of trouble.
Letting glucose isomerase soak up stray moisture becomes a recipe for clumping or even microbial growth. That’s not just gross—it’s costly. Most facilities choose tightly sealed, food-grade plastic or metal containers. Desiccants inside storage rooms help with large-scale operations. I’ve never met a plant manager who likes throwing out a multi-kilogram batch because of a leaky drum or poor sealing. Simple tools like humidity sensors in high-risk zones or in-process checks have saved more product than people realize.
Even a clean, dry container won’t save you if the handling’s sloppy. Good practice means designating specific scoops, tools, and surfaces only for enzyme work. Cross-contamination with other ingredients, or worse, chemical cleaning agents, shortens the enzyme’s lifespan and adds uncertainty to anything produced downstream. Staff training and checklists pay off here. Once, I saw a batch ruined because someone used a scoop from a salt bin—nothing fancy, just common sense overlooked in a rush. These avoidable accidents are worth addressing every shift.
Expiration dates and batch numbers don’t just fill in paperwork—they give everyone a clear idea of how old a product may be, alerting teams when it’s time to rotate stock or run a quick activity test before sale or use. In my experience, plants that keep detailed records see fewer claims and quality issues. Accidentally shipping a stale enzyme is much harder if you can see, at a glance, what sat in the warehouse longest.
Most storage headaches do have fixes. Invest in cold storage if the site runs through large quantities. Smaller producers often rely on just-in-time delivery schedules to minimize time on site. For big refineries, regular activity testing from sample retains can catch loss of potency before it hits the line. Education gets underestimated—reminding teams why each step matters keeps compliance up. Even suppliers play a role by offering user-friendly packaging that reduces handling and reduces error.
Every step in how glucose isomerase gets handled, from supplier warehouse to end application, sends ripples through product consistency, safety, and eventual profitability. There’s no substitute for a strong culture of care and plenty of eyes watching the details.
Factories that crunch numbers on every ingredient know that glucose isomerase stands out as a key player in making high fructose corn syrup. Having spent time in food production environments, I’ve learned that using the right amount of enzyme does more than push conversion rates higher – it also keeps costs from ballooning and ensures the product meets quality benchmarks. Go too low on the dose, and unconverted glucose leaves you with a bland, underwhelming syrup. Overdo it, and budgets take a hit without much payoff in sweetness.
Most commercial manufacturers lean on a dosage range somewhere between 1500 and 4000 IGU (International Glucose Units) per kilogram of starch or substrate, depending on the desired output. For sweeteners, 2000–2500 IGU per kilogram seems to hit a sweet spot: manufacturers report that they hit 42% fructose content efficiently here, which matches the classic benchmark for HFCS-42. I’ve seen breweries use similar numbers when they target specific sugar blends for fermentation, adjusting the dose only when the raw material mix swings away from the norm.
Temperature and pH make a big difference in how enzymes behave. If the factory keeps its reactor between 55°C and 65°C and pH hovers around 7.5, enzymes usually do their thing right on schedule. Regular testing from the in-house lab helps catch any slip-ups early, like if water hardness or leftover sulfites from raw corn start shifting the enzyme’s sweet spot. These are the little details that steal a lot of time from production teams, but ignoring them can throw a plant off schedule by hours or even days.
High concentrations, in the ballpark of 3000–4000 IGU per kilogram, sometimes pop up in facilities chasing syrup with higher fructose levels—think HFCS-55 for sodas. In those cases, everything has to work a little harder, so the boosts in enzyme usage pay off with sweeter output. I’ve come across operations that cut down to 1500 IGU per kilogram to save on cost, but only after investing in better process controls and ultra-clean filtration, which help the enzyme work more efficiently.
Every person who has worked on a pricing or procurement team knows enzyme costs can chew through margins quickly. This encourages diligent monitoring and fine-tuning. Long runs prove that it pays to use just what’s needed — nothing wasted, nothing missed. The plant managers I’ve spoken with run pilot batches to dial in the lowest dose that gets the job done, supported by regular analysis at each stage.
Automated monitoring tools now track conversion in real time. This innovation cuts human error out of the picture and helps factories use less enzyme while keeping fructose levels steady. As equipment and sensors improve, more plants can get by with lower dosing, shrinking waste and keeping both product quality and budgets in line. Having watched the evolution from clipboard logging to digital dashboards, I see these changes as crucial for an industry facing tighter regulations and fierce global competition.
Getting glucose isomerase dosing right is no small task, but the payoff runs straight to the bottom line. By understanding raw materials, environment, and product goals, production teams can fine-tune their recipes for success. Tight, data-driven controls keep product, cost, and performance marching in step.
Glucose isomerase plays a major role in the food industry. This enzyme converts glucose into fructose, forming the backbone of high fructose corn syrup. Food manufacturers lean on glucose isomerase for its efficiency in boosting sweetness without overusing sugar. Consumers often want to know more about what goes into their favorite foods, especially when it comes to potential allergens and the use of animal-derived materials.
Most commercial glucose isomerase comes from microbes like Streptomyces or Bacillus species. Companies grow these bacteria or fungi in controlled environments, then harvest the enzyme. This microbial origin matters a lot. When enzymes start from plants or microbes, they're unlikely to contain animal proteins. In practice, the top manufacturers stick to these methods. The U.S. Food and Drug Administration, along with food authorities in Europe and Asia, haven't flagged major concerns about allergens or animal content for glucose isomerase. Still, the process tells only half the story.
Industrial enzymes rarely travel alone. They get help from other substances during fermentation and purification. Sometimes, manufacturers grow bacteria in media with soy, wheat, or dairy ingredients. There's a chance of residual traces, especially if cleaning falls short. The reality is, unlike wheat gluten or peanut oil, glucose isomerase doesn’t belong to a common food allergy group. But cross-contact still happens in complex supply chains.
The risk for vegans and people with food allergies comes from lack of transparency. Not every manufacturer tells what goes into fermentation broth or the purification aids. In the U.S., regulations demand food labels list major allergens. Enzymes, though, often fall outside direct labeling except when left in finished products. Independent certification, like kosher, halal, or vegan badges, offers some peace of mind. Demanding traceability remains the best approach for people with severe allergies or strict diets.
As a food technologist and allergy sufferer, I follow ingredient origins with careful eyes. Animal-derived ingredients, especially in enzymes, sparked worry in the past when manufacturers sometimes extracted enzymes from pig or cow organs. Major players now produce glucose isomerase exclusively from fermenting non-animal microbes. Cheap, reliable, and more ethical, this route became the standard. If a product sticks to microbial fermentation and skips animal proteins or rennet, that’s usually the safest bet for vegans and religious groups.
There are fringe cases: A small handful of companies once exploited animal-based methods or used gelatin to filter enzymes, but routine inquiry quickly squashes these doubts. For folks with allergies, relying on enzymes with solid documentation and third-party certifications avoids headaches. By reaching out to suppliers, people can get process details, keeping the supply chain transparent.
Allergen and source testing matter more than ever. Food producers that want to earn trust spell out their raw materials and publish process statements. Documentation, batch testing, and audits drive out doubts around animal or allergen risks. More companies see the merit of non-GMO, allergen-free, and animal-free claims, knowing picky consumers look for reassurance. For regulators and brands, tightening up certification requirements could remove uncertainty for those with strict dietary rules or health concerns.
Glucose isomerase plays a critical role in the production of high-fructose corn syrup, which winds up in much of the food and drink sitting on store shelves. Enzyme specialists and food producers depend on this enzyme for its ability to turn glucose into fructose efficiently at large scales. Keeping it active and stable during storage holds the key to cost-effective syrup manufacturing, food safety, and consistent quality.
Through my own background in bioprocessing labs, it’s clear that enzyme stability is never an afterthought. Shelf life goes far beyond a best-by date printed on a drum. It determines shipping costs, the need for cold storage, and the risk of wasted batches. Lysed or denatured enzymes don’t just mean wasted money—they can halt production and send an entire facility into troubleshooting mode. Anyone managing supply chains or inventory in food tech knows this pain point all too well.
Commercially, most suppliers indicate a shelf life for glucose isomerase ranging from one to three years if stored at 2–8°C, protected from moisture and contamination. Room temperatures or poor sealing knock the potency down fast. Enzyme formulations in powder form last longer than liquids, as the lack of water curbs inevitable degradation. Experience tells me that once the enzyme leaves cold storage for regular use, its timeline shortens considerably, even if technically still within the labelled date.
Real-world testing—tasters, HPLC readings, and production yield checks—backs up what science journals say: activity will drop after the first year in storage unless kept in optimal conditions. One team I worked with logged a 25% decrease in conversion rates after 18 months on the shelf. That meant higher input costs, as more enzyme was needed per batch to hit the same output. Food companies operating on razor-thin margins feel this drop-off directly in their bottom line.
Shelf life ties directly to how the enzyme comes packaged and handled. Moisture, oxygen, and heat ruin glucose isomerase faster than most folk realize. In factories with wild swing in humidity, I’ve seen fine powders clump and lose effectiveness weeks ahead of schedule. Sealed, refrigerated containers offer better protection, but even then, opening and closing containers adds risk. Shared workspaces where cross-contamination from other food additives can occur just multiply the headaches.
No one wants to throw out expensive enzyme stock because it sat on the loading dock too long or because a tech skipped double-bagging. It’s easy to overlook these details, especially under pressure to keep lines moving. My colleagues in quality assurance put most of their trust in regular enzyme activity tests to catch problems early. They’d rather catch a slow dip in performance before a customer does.
On the production floor, practical steps stretch the working life of glucose isomerase. Keeping inventory turns tight helps—smaller batches ordered more frequently stay fresher and cut the risk of spoilage. Staff training helps, too—a single person misjudging storage temperatures can ruin a whole lot of enzyme quickly. Investing in moisture-proof packaging and tracking ambient warehouse conditions pays off over the long run.
I’ve seen enzyme manufacturers offer improved, stabilized formulations that hold their activity longer at ambient temperatures. These products cost a bit more but save hassle in the long run. Regular in-house activity assays help teams adjust dosing on the fly, so a dip in enzyme performance does not turn into a batch failure. Working closely with trusted suppliers can uncover better shelf-life guidance based on regions, climate, and delivery schedules. No one formula fits every plant; it takes genuine know-how and prioritizing food safety to keep glucose isomerase working at its best.
Glucose isomerase stands out as a key enzyme in the world of food production. Scientists discovered that this enzyme could turn glucose into fructose, which tastes sweeter. This change is pretty important for soda, sports drinks, and a lot of processed snacks. As someone who reads food ingredient lists, I notice “high-fructose corn syrup” everywhere, and glucose isomerase sits right behind that term.
Factories use this enzyme to make syrup from cheap, abundant corn. It cuts corners for companies who want consistent, sweet flavors that last longer on shelves. The enzyme takes starch from corn, breaks it down into glucose, then flips enough of that glucose into fructose to achieve the perfect taste. That’s why high-fructose products cost less and end up everywhere—from ketchup to bread.
This subject always sparks heated debate. High-fructose corn syrup found popularity because glucose isomerase made it easy to turn a cheap crop into something highly marketable. Some say it puts unhealthy sugars in places where we least expect them. Many nutrition researchers see glucose isomerase as part of the reason sugar consumption skyrocketed over the past fifty years.
The enzyme itself doesn’t make food unhealthy—humans use enzymes naturally during digestion. The issue comes down to diet. Decades of research connect excess added sugars to obesity, diabetes, and cardiovascular problems. Surveys from the CDC show people in the United States eat more added sugar than experts recommend, often without realizing it.
Glucose isomerase comes mainly from certain bacteria. These bacteria carry the recipe for this enzyme, so factories grow the bacteria, harvest the enzyme, and purify it for industry. Growing up, I thought “bacteria” sounded risky, but this method is safe and common. The enzyme never stays in the final product—it just speeds up the transformation process before being removed.
Change isn’t just about the enzyme, but about how food gets made, labeled, and sold. If sugar reduction matters, then clearer labeling makes a difference. More companies respond to pressure from health groups about ingredient transparency.
Some food makers now look for ways to use less sweetener or swap to other sources like stevia or fruit juice concentrates. Still, glucose isomerase keeps its job in many factories because of efficiency and cost. Policies around urban farming, subsidies, and public health can also shift how much we lean on this enzyme in food systems.
Learning about glucose isomerase helps us understand what we eat and drink. Nobody wants to feel fooled by ingredients, so knowledge gives us control at the grocery store. I started reading labels because I wanted to know what fueled my own energy levels. Understanding how this enzyme shapes so many foods helps make better personal choices every day.
Anybody who’s worked in food science or just read about high-fructose corn syrup knows about glucose isomerase. This enzyme shifts glucose into fructose, a crucial step in making sweeteners for drinks and baked goods. The process isn’t just about more sweetness; fructose adds a different texture and a lower glycemic impact compared to plain glucose. But glucose isomerase doesn’t work its magic under just any conditions. Its performance—how fast and how much sugar it converts—relies deeply on pH and temperature. In my time working summer internships in a biochemistry lab, I saw teams tweak these almost every day, chasing the most efficient reaction without wasting energy or wrecking the enzyme.
The pH of a solution controls enzyme shape, and shape means function. For glucose isomerase, the enzyme delivers its best performance in a pH range of roughly 7.0 to 8.5. Acidic or more basic environments will take the structural “jigsaw” of the enzyme and nudge the pieces out of place, dropping its ability to convert glucose. Factories and labs commonly set up tanks with buffers to keep this pH steady since even a small drift can take an afternoon’s work from humming along to a full stop. In research settings, you’ll usually find teams starting at pH 7.5, doing small tweaks, and looking for that point where every gram of enzyme does the most possible work.
As important as pH, temperature makes or breaks enzyme efficiency. Most versions of glucose isomerase reach peak activity between 55°C and 65°C. Go higher, and the enzyme starts falling apart—a hot soup of protein instead of a working tool. Lower temps mean sluggish reactions; nobody wants to triple the run time just to baby the enzyme. I still remember my coworkers huddled over temperature-controlled baths, checking the readouts every ~20 minutes, just to keep the mix in the right window. In industrial setups, even a small rise above 65°C can cause a permanent dud, wasting both time and expensive inputs.
Production floors depend on more than just textbooks; the real world throws changes in raw ingredient purity, shifts in water mineral content, and even the heat from machinery into the equation. To keep glucose isomerase working, factories use automated pH probes and temperature regulators. Regular calibration prevents costly shutdowns or contamination. Having seen engineers troubleshoot these systems in real time, I can say that machine breakdowns become minor emergencies, because once conditions slip, production losses add up by the minute. Companies now invest in backup sensors and warning systems just to stay ahead of weird spikes or drops.
Researchers continue hunting for glucose isomerase strains that tolerate wider pH and temperature swings. Advances in protein engineering have led to modified enzymes that can handle more acidic pH or survive longer at higher heat, trimming production costs and making processes a bit more forgiving when sensors stray. Sharing these improvements across the industry may strengthen supply chains and cut down on waste. From my own stint in biotech, the biggest leaps came from teamwork between microbiologists and process engineers—testing new strains side-by-side under tough, real-life conditions. This kind of collaboration can help the field build more resilient systems for sweetener production, and maybe cut down on the energy and resource demands at the same time.
Glucose isomerase has made its name in the food industry, especially in turning glucose into the sweeter—and more profitable—fructose. Anyone who has spent time on a production line or in a lab knows that keeping this enzyme in working order boils down to simple but careful storage routines.
Glucose isomerase usually comes either packed into a powder or in an immobilized form, stuck to beads or resin. This difference changes what you do with it. Factories count on that enzyme running reliably, day in and out. An unstable storage setup ruins batches, burns money, and leads to headaches all around.
In practice, most facilities keep glucose isomerase dry and cool. I’ve seen walk-in coolers just for specialized enzymes like this. Under refrigeration, somewhere between 2°C to 8°C, the enzyme soaks up less moisture. That matters because humidity kicks off the process where enzymes break down or clump together.
A powdered enzyme should go straight into an airtight container, away from light. Plastic drums with screw tops do the job. For immobilized enzyme, the resin often sits in a solution. Factories check that the solution doesn’t get contaminated; contaminated liquid can grow bacteria, which break down the enzyme even quicker than air exposure.
On paper, manufacturers say glucose isomerase holds steady for about two years if it’s kept in the right conditions. Those numbers don’t come out of thin air—quality control labs test retained samples every few months, running the enzyme through activity assays. If you leave glucose isomerase out of the fridge or let the seal break, half a year can be a stretch. Warm rooms, high humidity, and sunlight speed up the loss of activity.
I’ve seen older stock, shelved too long next to a steam pipe, lose punch to the point where a batch fails to convert enough glucose. That’s expensive, especially at scale. Some quality managers schedule regular audits just to check that enzyme inventory stays fresh and cycled, rather than saving a few bucks and risking a bad run.
Mistakes do happen—freezers get left ajar, seals pop open, or labels fade. The best sites make a habit of double-checking their inventory, jotting down temperatures daily, and rotating stock, so the new batch doesn’t hide older product. If a drum cracks or the powder gets clumpy, it’s tossed right away.
People sometimes ask about extending shelf life further. Bagging up product in vacuum-sealed packs offers some help, but at some point every facility has to write off expired stock. It’s the price of keeping quality up.
Data from recent years suggests most recalls and product hiccups track back to lapses in storage. The FDA and global food-safety codes reinforce that point, placing heavy responsibility on storage documentation. Automation is on the rise. Sensors in rooms or even inside container lids alert if the temperature or humidity drifts into the danger zone. Some sites place smart tags with the enzyme containers so managers get alerts straight to their phones if anything changes.
A big challenge remains in making the storage process foolproof, whether through better employee training or reliable equipment. Companies talk about sustainable packaging or enzyme prep that resists heat, though so far, those advancements have mostly stayed in research labs. For now, the basics—cool, dry, safe, and steady—hold plenty of weight in keeping glucose isomerase shelf-stable. If more companies share real-world data on storage failures and successes, maybe best practices will spread, and wasted product drops for everyone.
Glucose isomerase helps turn glucose into fructose, mainly showing up in the production of high fructose corn syrup (HFCS). Since the 1970s, food and beverage makers have leaned on this enzyme for sweetening soft drinks, baked goods, and plenty of processed snacks. Safety concerns often come up around any new process with odd-sounding names, but glucose isomerase isn’t some exotic chemical whipped up in a lab without oversight. The story of this enzyme is more about biology and fermentation than mystery.
Most of us don’t spend our days pondering the fate of enzymes in food, but scientists and food safety agencies certainly do. Researchers across Europe, North America, and Asia have spent decades checking out glucose isomerase’s origins, manufacturing process, and how it behaves in our food. The enzyme often comes from certain bacteria or fungi, then gets immobilized in a carrier so it can repeatedly work on large batches of corn syrup.
One thing stands out: once glucose isomerase finishes its job, the vast majority stays back with the carrier and rarely, if ever, ends up in the final sweetener. Instead, filtrations and extra processing keep enzyme traces out of regular products. Studies looking at enzyme leftovers in sweeteners usually find the stuff at undetectable or extremely low levels, far beneath any amount shown to cause problems.
Food safety regulators aren’t shy about kicking the tires on anything new in our food supply. Agencies like the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and food safety boards in Japan, Australia, and elsewhere have marked glucose isomerase as safe for use in food production. The FDA handed it GRAS (Generally Recognized As Safe) status, a label that only sticks when experts are satisfied after reviewing studies and decades of industrial use. The EFSA has done its own deep dive, agreeing that it’s fine as long as manufacturing follows the rules and prevents unwanted impurities.
Australian regulators have also given their green light, reflecting a broader consensus that glucose isomerase, when produced and used as intended, poses no real risk to consumers. So, wherever people drink HFCS-sweetened soda or eat goods sweetened with fructose, they’re almost certainly eating food processed with this enzyme.
One real-world concern: some people might worry about allergens or unwanted byproducts in enzyme-prepared foods. Enzyme manufacturers have tackled this, cleaning up their processes with tough purification steps and regular testing. They work with non-pathogenic micro-organisms and often use strains free of antibiotic resistance markers, addressing both public and regulatory worries.
I grew up in a household where food safety stories floated around every dinner table, especially whenever reports of recalls or “hidden” ingredients made the news. What I learned: trust comes from transparency and repeated testing. Food safety experts—and the regulations behind them—aren’t perfect, but no agency wants an unsafe enzyme sneaking into everyday groceries. That’s why authorities have laid out strict guidelines for enzyme production and require that companies hitting shelves with HFCS or other fructose-rich syrups show that their process removes the enzyme before products reach consumers.
Consumers want concrete answers about what they’re eating. While food manufacturing sometimes seems remote, the science behind glucose isomerase boils down to lessons learned through decades of research and oversight. Regulators, backed by toxicology studies and technical reviews, have given their confidence to this enzyme. Ongoing monitoring, strict manufacturing rules, and new testing technologies make sure food stays safe. In a world where people have plenty of reasons to question what’s in their food, clear regulatory approval and industry accountability offer something to lean on.
I’ve walked into plants where every minute and every temperature spike mattered. Enzyme science isn’t theory there; it’s what gets yield out the door. Glucose isomerase carries a lot of weight in syrups because it turns glucose into fructose, which lands right in soft drinks and processed snacks. Get the dosage wrong, and you chase your tail with waste and costs.
Every batch starts with a careful calculation. Go too light on enzyme, and sugars don’t isomerize enough — that means low fructose content and syrup that won’t sell. Overdo it, and operational costs balloon. The sweet spot hovers in the range of 0.3 to 1.0 IU of glucose isomerase per gram of glucose. This figure looks simple but comes from research and plenty of plant-floor trial and error. For context, one international unit (IU) moves one micromole of substrate per minute at set conditions.
Digging deeper, the “right” dose depends on the reactor’s design, operating temperature, pH level, substrate concentration, and even on how fresh or immobilized your enzyme is. Fresh, free enzymes work differently from immobilized, bead-bound ones that see multiple cycles. Some operators push for lower doses by stretching reaction times. Sometimes, high throughput demands more enzyme up front. It’s a tightrope walk where market pressure and production volumes steer the hand.
The sweet science sits in monitoring. Every shift in temperature, pH, or substrate load can land outside the optimal windows—60°C and pH 7.8 show up a lot in my notes as reliable targets. Operators get serious about continuous monitoring for just this reason. This is not just about squeezing out a few more kilos; it impacts food safety standards and regulatory compliance. Demand grows for traceability, pushing more plants to document each dosage and outcome batch by batch.
On-site, syrup makers tell me they watch the color shifts and the clarity almost as much as they track lab readings. Signs of off-target dosing pop up fast—low conversion brings cloudy, less sweet output, higher unreacted glucose, and more reprocessing. Mistakes cost more than materials—they eat into labor, time, and reputation.
Looking across published research and supplier recommendations, 0.4 to 0.6 IU per gram sticks out as a safe middle ground for most corn or starch-based setups. Decades of industry feedback and published pilot studies point to these figures for balancing cost, turnover, and syrup quality. The enzyme suppliers often fine-tune their guidance for specific process lines. Any shift to a new substrate, like cassava instead of corn, means revisiting those numbers from scratch.
I’ve noticed companies improve yields not just through more enzyme, but through smarter control systems. Regular sampling, inline refractometers, digital pH and temperature meters let plants correct trends before a batch slips toward scrap. Automated enzyme dosing pumps help reduce human error. It’s old-fashioned know-how meeting digital upgrade, and anyone who ignores this blend risks falling behind.
Managers who care about quality invest in team training and preventive maintenance for reactors and dosing systems. They run side-by-side enzyme trials to compare vendors and optimize cost per ton, not just raw unit price. Some use third-party labs to double-check conversion rates and final syrup composition before release to market. You can’t shortcut real oversight in high-output operations.
In short, dialing-in glucose isomerase dosage doesn’t just shape today’s syrup. It protects brand, consumer trust, and the financial backbone of a food plant. True, published numbers give a starting line, but every plant writes its own rulebook through daily tweaks and lessons learned. Anyone working with high fructose syrup soon sees how this detail makes or breaks the bottom line.
| Names | |
| Preferred IUPAC name | Glucose isomerase |
| Other names |
Xylose isomerase D-xylose ketol-isomerase Glucose-xylose isomerase |
| Pronunciation | /ˈɡluːkoʊs aɪˈsɒməreɪs/ |
| Preferred IUPAC name | D-xylose ketol-isomerase |
| Other names |
Xylose isomerase D-xylose isomerase Glucose-xylose isomerase GI |
| Pronunciation | /ˈɡluːkoʊs aɪˈsɒməreɪs/ |
| Identifiers | |
| CAS Number | 9013-31-0 |
| Beilstein Reference | 3617932 |
| ChEBI | CHEBI:61561 |
| ChEMBL | CHEMBL1075195 |
| DrugBank | DB13763 |
| ECHA InfoCard | 207-897-2 |
| EC Number | 5.3.1.5 |
| Gmelin Reference | 63559 |
| KEGG | ec:5.3.1.5 |
| MeSH | D006007 |
| PubChem CID | 5637 |
| RTECS number | MU9273000 |
| UNII | 6PT9K5458H |
| UN number | UN2810 |
| CompTox Dashboard (EPA) | DTXSID3035277 |
| CAS Number | 9030-45-7 |
| Beilstein Reference | 102776 |
| ChEBI | CHEBI:5445 |
| ChEMBL | CHEMBL1173378 |
| DrugBank | DB13763 |
| ECHA InfoCard | 14df60fc-1ef5-4e45-a936-0609086b7ab2 |
| EC Number | 5.3.1.5 |
| Gmelin Reference | 55421 |
| KEGG | ec:5.3.1.5 |
| MeSH | D006008 |
| PubChem CID | 4263735 |
| RTECS number | MU9279000 |
| UNII | GZ8Q024X35 |
| UN number | UN3272 |
| Properties | |
| Chemical formula | C6H10O5 |
| Molar mass | 180.16 g/mol |
| Appearance | Light brown powder |
| Odor | Odorless |
| Density | 1.1 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -5.6 |
| Acidity (pKa) | 6.0 |
| Basicity (pKb) | 10.2 |
| Refractive index (nD) | 1.52 |
| Dipole moment | 2.48 D |
| Chemical formula | C6H10O5 |
| Molar mass | 180.16 g/mol |
| Appearance | Light brown powder |
| Odor | Odorless |
| Density | 1.1 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -1.48 |
| Acidity (pKa) | 6.0 |
| Basicity (pKb) | 8.2 |
| Refractive index (nD) | 1.52 |
| Dipole moment | 6.45 D |
| Pharmacology | |
| ATC code | A16AB04 |
| ATC code | A16AB06 |
| Hazards | |
| Main hazards | No known significant effects or critical hazards. |
| GHS labelling | GHS07 |
| Pictograms | GHS07, GHS09 |
| Signal word | Warning |
| Hazard statements | According to the classification provided by companies to ECHA in REACH registrations, glucose isomerase does not require a hazard statement. |
| NFPA 704 (fire diamond) | 1-0-0 |
| LD50 (median dose) | LD50 (median dose): >5000 mg/kg (rat, oral) |
| NIOSH | DK4845000 |
| PEL (Permissible) | 5000 mg/m³ |
| REL (Recommended) | 60-80 U/g |
| Main hazards | No significant hazards. |
| GHS labelling | GHS07 |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture. |
| NFPA 704 (fire diamond) | 1-0-0 |
| NIOSH | MDL Number: MFCD00130864 |
| PEL (Permissible) | 5000 mg/kg |
| REL (Recommended) | 604.8 |
| Related compounds | |
| Related compounds |
Fructose Glucose Xylose Xylose Isomerase Mannose Galactose |
| Related compounds |
Cellulase Xylanase Amylase Invertase Lactase Pectinase |
