# Glucose Isomerase From Streptomyces Olivaceus

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**Safety rating:** SAFE
**CAS number:** 977078-16-2
**Category:** other
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Glucose Isomerase from Streptomyces olivaceus is an enzyme derived from the bacterium Streptomyces olivaceus that catalyzes the conversion of glucose to fructose. It is primarily used in the production of high-fructose corn syrup (HFCS) and other sweetener manufacturing processes in the food industry.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | approved |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Glucose Isomerase From Streptomyces Olivaceus?

Glucose Isomerase from Streptomyces olivaceus is an enzyme preparation derived from the bacterium Streptomyces olivaceus. Enzymes are proteins that catalyze specific biochemical reactions. This particular enzyme catalyzes the isomerization of glucose to fructose, a process that converts one sugar into another through rearrangement of its molecular structure without breaking it down or requiring additional chemical inputs.

The enzyme is produced through fermentation of Streptomyces olivaceus under controlled conditions. The resulting enzyme preparation may be used in immobilized form (attached to solid supports) or in solution, depending on the industrial application. This microbial source is one of several glucose isomerases used commercially in food manufacturing.

## Common Uses

The primary application of glucose isomerase from Streptomyces olivaceus is in the production of high-fructose corn syrup (HFCS), a sweetener derived from corn starch. The enzyme converts approximately 42-55% of glucose in the starch hydrolysate to fructose, creating a sweeter product than glucose alone. HFCS is widely used in beverages, baked goods, condiments, and various processed foods.

Secondary applications include the production of other fructose-containing syrups and sweetening preparations used in food manufacturing. The enzyme may also be employed in the production of specialty sugars and in some pharmaceutical applications, though food sweetener production remains the dominant use.

## Safety Assessment

Glucose isomerase from Streptomyces olivaceus has not received formal FDA GRAS (Generally Recognized As Safe) determination. However, glucose isomerases from various microbial sources have been evaluated for safety, and similar enzyme preparations have undergone regulatory review in multiple jurisdictions.

The FDA database shows zero adverse events and zero recalls associated with this specific additive. The lack of reported adverse events reflects both its limited exposure in the regulatory system and the general safety profile of enzymatic preparations used in food manufacturing.

Key safety considerations for enzyme preparations include:

- **Protein allergenicity**: Enzymes are proteins and could theoretically trigger allergic responses in sensitive individuals, though this is rare given processing and dilution in final food products.
- **Microbial source safety**: Streptomyces olivaceus is not a known pathogen, and fermentation processes include controls to eliminate viable microorganisms.
- **Enzyme residues**: The enzyme may be removed or inactivated during food processing, and any residual enzyme is typically present in minimal quantities in the final product.

Regulatory agencies in multiple countries recognize glucose isomerase preparations as acceptable food processing aids when used according to good manufacturing practices (GMP), with residual enzyme levels kept to functional minimums.

## Regulatory Status

Glucose isomerase from Streptomyces olivaceus does not have FDA GRAS status, placing it outside the formal GRAS affirmation process. However, this does not indicate a safety concern but rather reflects the regulatory pathway taken by manufacturers and the regulatory framework's evolution over time.

In the European Union, glucose isomerase from various sources is listed in food enzyme regulations (EC 1332/2008) with established conditions of use. Similar approvals exist in other jurisdictions including Japan, Canada, and Australia.

As a processing aid/enzyme, glucose isomerase is subject to current good manufacturing practice standards. Manufacturers must document the enzyme's purity, identity, and performance characteristics. Any enzyme preparation used in food must meet specifications for microbial contaminants and other quality parameters.

## Key Studies

Scientific literature on glucose isomerase enzymes broadly demonstrates their safety and efficacy. Studies have focused on:

- Enzyme kinetics and optimal conditions for glucose-to-fructose conversion
- Stability and performance of immobilized enzyme systems
- Safety evaluations of similar glucose isomerases from different microbial sources
- Absence of toxicological concern in standard enzyme preparation assessments

The long history of safe use in commercial food manufacturing (spanning several decades for HFCS production) provides additional data supporting the safety profile of glucose isomerase preparations.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Glucose Isomerase From Streptomyces Olivaceus — Safety, regulation, and evidence." https://additivefacts.com/additives/glucose-isomerase-from-streptomyces-olivaceus. Accessed 2026-05-12.