Lipoxygenase
Lipoxygenase is a food enzyme or processing aid reviewed by manufacturers for controlled oxidative reactions in selected food-processing systems. In bakery and flour-treatment applications, suitable lipoxygenase preparations may support dough oxidation, flour colour improvement, carotenoid bleaching, dough-strengthening effects and process consistency when used under controlled conditions. This page is prepared as an industrial sourcing guide for enzyme activity selection, source-organism review, specification comparison, process validation, documentation collection and quotation requests.
Product identity
| Product | Lipoxygenase |
|---|---|
| Common names | LOX Enzyme, Lipoxidase, Linoleate Oxygen Oxidoreductase, Food Grade Lipoxygenase, Bakery Lipoxygenase |
| Category | Enzymes & Processing Aids |
| Function | Food enzyme / processing aid for manufacturing performance, controlled lipid oxidation, bakery flour treatment and selected process-modification applications |
| E / INS number | Confirm by destination market, enzyme legislation and supplier documentation |
| CAS / identity | 9029-60-1 |
| Typical activity identity | Supplier-specific lipoxygenase activity; EC/activity classification, assay basis and substrate must be confirmed in the technical data sheet |
| Typical source | Plant, microbial or other enzyme-preparation source depending on supplier; production organism and fermentation or extraction process must be documented |
| Typical form | Enzyme powder, granulate, coated granule, tablet, liquid preparation or standardized enzyme blend |
| Industrial buying focus | Activity units, assay method, source organism, production organism, carrier system, pH range, temperature range, thermal stability, side activities, allergen status, GMO status, microbiology, heavy metals, shelf life and batch traceability |
Application fit
Lipoxygenase should be selected only when the intended process benefits from controlled oxidation of suitable lipid substrates. The exact performance depends on enzyme source, dosage, oxygen availability, substrate fatty acids, flour or dough composition, pH, temperature, mixing energy and processing time.
- Bakery flour treatment and dough-conditioning systems
- Wheat flour colour improvement and carotenoid bleaching support
- Bread, buns, rolls and yeast-raised dough systems
- Flour-improver blends with ascorbic acid, amylase or other bakery enzymes
- Specialty flour systems requiring oxidative functionality review
- Research and pilot processing of lipid-oxidation pathways in food matrices
- Process-development projects where enzyme inactivation and carry-over are controlled
Technical purchasing notes
When reviewing Lipoxygenase, compare the supplier specification against the intended food application, enzyme activity target, source organism, carrier system, process temperature, pH, mixing time, oxygen exposure, substrate availability, label expectations and local rules. For industrial purchasing, the most useful inquiry includes target application, desired technical effect, activity unit requirement, dosage range, physical form, packaging size, quantity, destination and document requirements.
Lipoxygenase catalyzes oxygenation reactions in polyunsaturated fatty acids and related lipid systems. In bakery applications, this oxidative activity can interact with flour lipids and pigments and may indirectly influence dough strength and flour whitening. Because the effect is matrix-dependent, purchasing teams should avoid comparing enzyme products only by price per kilogram; activity units, assay basis, stability, dose response and final product performance determine the real cost-in-use.
Specification parameters to compare
| Parameter | Why it matters industrially | What to request from supplier |
|---|---|---|
| Enzyme activity | Activity units determine dosage, cost-in-use, process impact and batch-to-batch consistency. | Activity units per gram or millilitre, assay method, substrate used, temperature, pH and COA value. |
| Activity assay basis | Enzyme units are not always comparable between suppliers because assay substrates and methods can differ. | Full analytical method, unit definition, reference conditions and conversion guidance if available. |
| Source organism | Source affects enzyme profile, regulatory status, allergen review, GMO status, customer acceptance and technical performance. | Source organism, production organism, strain information where disclosable and source declaration. |
| Production method | Extraction or fermentation route affects purity, documentation, residual impurities and regulatory evaluation. | Manufacturing route, fermentation statement, extraction statement, processing aid status and quality-system documents. |
| pH operating range | pH affects enzyme activity and suitability in dough, batter, slurry or other process matrices. | Optimum pH, usable pH range, activity curve and stability information. |
| Temperature operating range | Temperature affects enzyme activation, process speed, thermal inactivation and performance during mixing, proofing or heat treatment. | Optimum temperature, usable temperature range, thermal stability curve and inactivation recommendation. |
| Thermal inactivation | Important for controlling residual activity and final product consistency after processing or baking. | Inactivation temperature/time guidance and residual activity data after the target heat process. |
| Substrate specificity | Determines whether the enzyme acts efficiently on the lipid substrates present in the actual flour or food matrix. | Substrate profile, linoleic acid or other fatty acid activity data and application notes. |
| Side activities | Unwanted protease, amylase, lipase or other enzyme side activities can alter dough strength, viscosity, flavour or texture. | Side-activity declaration, purity profile and limits for relevant secondary activities. |
| Carrier and diluent system | Carriers affect dosing accuracy, allergen status, GMO status, label review, flowability and blend compatibility. | Full carrier composition, maltodextrin or starch source, salts, stabilizers and anti-caking agents. |
| Physical form | Powder, granulate, coated granule and liquid forms differ in dusting, dosing, worker exposure, stability and mixing behaviour. | Physical form, bulk density, particle size, solubility or dispersibility notes and handling instructions. |
| Microbiological status | Critical for enzyme preparations used in flour, bakery premixes and food-processing plants. | Total plate count, yeast and mould, coliforms, E. coli, Salmonella and microbial limits. |
| Heavy metals and contaminants | Required for food safety, customer approval, regulatory review and import documentation. | Lead, arsenic, cadmium, mercury and other relevant contaminant limits with COA or declaration. |
| Allergen and GMO status | Enzyme source, fermentation substrate and carrier system may affect allergen, GMO and customer-label review. | Allergen declaration, GMO statement, fermentation substrate statement and carrier-origin information. |
| Batch traceability | Essential for supplier approval, audits, complaint handling, export documentation and recall systems. | Lot number, production date, expiry or retest date, manufacturer name, origin and packing list. |
Application guidance by industry
| Industry / application | Technical role | Key validation points |
|---|---|---|
| Bakery flour treatment | May support oxidative effects in flour systems, including carotenoid bleaching and dough-improvement effects when suitable substrates and process conditions are present. | Flour type, lipid content, mixing time, oxygen incorporation, dosage, flour colour, dough rheology, loaf volume, crumb colour and final sensory impact. |
| Bread and yeast-raised products | Can be evaluated in bread improver systems for dough handling, oxidation balance and finished product consistency. | Proofing tolerance, dough elasticity, extensibility, oven spring, crumb softness, crumb whiteness, flavour and comparison against ascorbic acid or other improvers. |
| Flour-improver blends | May be combined with amylases, xylanases, ascorbic acid, emulsifiers or other processing aids depending on formula and regulation. | Enzyme interactions, over-oxidation risk, dosage accuracy, carrier compatibility, premix stability and supplier blend recommendations. |
| Specialty wheat and cereal systems | May help adjust flour colour and dough behaviour in selected cereal matrices when substrate composition supports the reaction. | Wheat variety, wholegrain fraction, bran level, pigment content, lipid oxidation risk, flavour impact and shelf-life stability. |
| Plant protein and legume systems | Requires caution because uncontrolled lipoxygenase activity may generate undesirable beany, grassy, rancid or oxidized notes. | Substrate lipids, enzyme inactivation, flavour profile, off-note development, heat process and residual activity. |
| Oil-containing formulations | Usually requires careful evaluation because oxidation of unsaturated lipids can reduce flavour stability and shelf life. | Peroxide value, rancidity, antioxidant system, oxygen exposure, shelf-life oxidation and final sensory panel results. |
| Process-development and pilot trials | Useful for controlled evaluation of lipid oxidation pathways, colour changes and enzyme inactivation in food matrices. | Activity dose response, substrate availability, pH, temperature, oxygen level, reaction time, inactivation and regulatory status. |
Processing and formulation considerations
- Define the intended technical effect. Confirm whether the goal is flour whitening, dough strengthening, oxidation balance, process consistency or experimental lipid-oxidation control.
- Confirm regulatory status first. Food enzyme rules vary by destination market, source organism, production method and final application. Confirm processing-aid status, label impact and carry-over expectations before purchase.
- Validate enzyme activity in the real matrix. Activity measured in a laboratory assay may not predict performance in flour, dough, premix or food systems because substrate availability and oxygen transfer differ.
- Control oxygen exposure. Lipoxygenase reactions require oxygen. Mixing intensity, dough aeration, headspace, batch size and process design can influence reaction rate.
- Optimize dosage carefully. Too little enzyme may show no benefit; excessive activity can over-oxidize components, change flavour, alter dough handling or reduce shelf-life quality.
- Manage temperature and pH. Enzyme activity depends strongly on processing temperature and pH. Review activity curves and confirm performance under real production conditions.
- Check interactions with other improvers. Ascorbic acid, amylases, xylanases, emulsifiers, gluten, oxidants and reducing agents may change the final effect of lipoxygenase in bakery systems.
- Plan enzyme inactivation. Baking or heat treatment may inactivate enzyme activity, but validation is recommended where residual activity could affect product stability.
For R&D teams
Request samples with clear activity units and test in the real formula. Compare dough rheology, flour colour, oxidation balance, mixing tolerance, proofing tolerance, finished crumb, sensory impact, dosage response and interactions with existing improver systems.
For QA teams
Build an approval file covering enzyme identity, CAS number, source organism, production organism, activity method, food-grade declaration, COA format, microbiological limits, heavy metals, allergens, GMO status and traceability.
For procurement teams
Compare offers by activity units, assay basis, technical support, dosage, cost-in-use, source, carrier, packaging, minimum order quantity, lead time, shelf life, cold-chain needs and documentation quality.
For production teams
Confirm dosing accuracy, premix compatibility, dust control, liquid dilution, addition point, mixing time, temperature window, enzyme deactivation, cleaning procedure and operator safety requirements before scale-up.
Quality-control and incoming inspection
A practical incoming inspection plan for Lipoxygenase should include document review, packaging inspection, lot number verification, appearance check, activity review, storage-condition review and, where possible, a functional test in the target application. Because enzyme products are performance-driven, an application trial is often more useful than chemical parameters alone.
- Document check: confirm source organism, activity units, assay method, food-grade statement, allergen declaration, GMO statement and destination-market suitability.
- Packaging check: verify seal integrity, cold-chain or temperature indicators where required, lot coding, expiry date and moisture protection.
- Appearance check: confirm expected powder, granule or liquid appearance and absence of caking, leakage, foreign matter or odour defects.
- Activity check: review COA activity value and compare against the approved specification and supplier’s stated assay conditions.
- Functional check: run a small dough, flour-colour or process-performance test against an approved reference enzyme.
- Stability check: monitor activity retention after storage, premix blending or distribution where the enzyme is used in concentrated blends.
Recommended documentation package
A complete industrial sourcing file for Lipoxygenase should support supplier approval, regulatory review, import clearance, customer documentation and batch release.
- Product specification or technical data sheet
- Certificate of analysis for offered batch or representative lot
- Food-grade declaration
- CAS 9029-60-1 identity confirmation
- Enzyme activity unit definition and assay method
- Source organism declaration
- Production organism and strain statement where available
- Fermentation or extraction process statement
- Processing-aid or food-enzyme regulatory statement
- Destination-market compliance statement where required
- Carrier, diluent and stabilizer composition
- Side-activity declaration
- pH and temperature activity profile
- Thermal inactivation guidance
- Microbiological specification
- Heavy metals and contaminant statement
- Residual solvent or processing-residue statement where applicable
- Safety data sheet where applicable
- Allergen declaration
- GMO statement
- Halal certificate where required
- Kosher certificate where required
- Vegan or vegetarian statement when needed
- Origin and manufacturer statement
- Shelf-life and storage recommendation
- Label draft and packaging details
- Pallet configuration and net/gross weight
- Country-of-origin and export documentation
Storage, handling and packaging
Lipoxygenase enzyme preparations should be stored according to supplier instructions, typically in original sealed packaging away from moisture, excessive heat, direct sunlight and strong odour sources. Many enzyme products are sensitive to humidity and temperature, and some may require refrigerated or cool storage to maintain activity through shelf life.
Powder and granulated enzymes should be handled carefully to reduce dust exposure and cross-contamination. Liquid preparations should be protected from freezing, excessive heat and microbial contamination after opening. Typical packaging may include foil bags, PE-lined bags, jars, drums, pails, bottles, cartons or temperature-controlled shipment units depending on form and activity concentration.
How to request this product
Send the product name, target application, desired technical effect, activity requirement, process conditions, reference specification, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Lipoxygenase, attach your current specification, certificate of analysis, enzyme activity method or application test results so supplier options can be compared more accurately.
Recommended inquiry details
- Product identity: Lipoxygenase, LOX Enzyme, Lipoxidase, bakery lipoxygenase or the exact enzyme name used in your formula.
- Application: flour treatment, bread improver, bakery premix, dough-conditioning system, specialty cereal system or process-development project.
- Required grade: powder, granulate, coated granule, liquid, low-dust grade, concentrated enzyme, standardized blend or customer-specific preparation.
- Activity requirement: activity units, dosage range, assay method, source organism preference and side-activity restrictions.
- Process conditions: pH, temperature, mixing time, oxygen exposure, flour type, dough system, heat treatment and intended enzyme inactivation step.
- Specification target: activity, carrier composition, microbiology, heavy metals, allergens, GMO status, shelf life and storage conditions.
- Quantity: laboratory sample, pilot order, monthly demand, annual contract or container volume.
- Destination: country, port, Incoterms, required import documents and delivery schedule.
- Compliance needs: food-enzyme declaration, processing-aid statement, halal, kosher, allergen, GMO, vegan, origin, contaminant, microbiology or customer-specific declarations.
Useful answers
What is Lipoxygenase used for in food manufacturing?
Lipoxygenase is used as a food enzyme or processing aid in selected systems, especially bakery and flour-treatment applications, where controlled oxidative activity may support flour colour improvement, dough performance and process consistency.
Does Lipoxygenase have an E number?
Lipoxygenase enzyme preparations are usually specified by activity units, source organism, carrier system and food-enzyme documentation rather than a universal E number. Buyers should confirm regulatory status by destination market and supplier documents.
How does Lipoxygenase work?
Lipoxygenase catalyzes oxygenation reactions involving polyunsaturated fatty acids. In flour and dough systems, this controlled oxidation can interact with lipids and pigments, and may indirectly affect flour colour and dough behaviour.
Is Lipoxygenase always beneficial in food?
No. Controlled lipoxygenase activity can be useful in selected bakery systems, but uncontrolled lipid oxidation can create off-flavours or shelf-life problems in oils, legumes, plant proteins and flavour-sensitive foods.
Which specification parameters are most important?
Key parameters include enzyme activity units, assay method, source organism, production organism, pH range, temperature range, thermal stability, substrate specificity, side activities, carrier composition, microbiology, heavy metals, allergen status, GMO status, shelf life and batch traceability.
Can Global Food Additives source Lipoxygenase?
Global Food Additives can review sourcing options for Lipoxygenase according to target specification, enzyme activity, source organism, application, quantity, destination country, packaging preference, shipment schedule and documentation requirements.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, food-grade declaration, activity-unit method, source-organism statement, production-organism statement, processing-aid or food-enzyme declaration, allergen declaration, GMO statement, halal or kosher certificates when required, microbiological specification, shelf-life information and packing list.
Is this enzyme permitted in every country?
No. Food enzyme use depends on destination-market rules, source organism, production method, food category, use level, processing-aid status, residual activity, label requirements and buyer responsibility.
What information should I send for a quotation?
Send the product name, application, desired technical effect, activity requirement, process conditions, source-organism preference, reference specification, quantity, destination country, packaging preference, Incoterms, expected shipment date and required documents.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from [email protected].
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