First, a hydrogen peroxide molecule oxidizes heme to an oxyferryl species. An oxygen atom is extracted and attached to the iron atom, and the rest is released as harmless water. Then a second molecule of hydrogen peroxide, which acts as a decaying agent to regenerate the resting enzyme state, is also broken up and the pieces are combined with the bound iron. Due to its undeniable and scientifically proven powerful antioxidant properties, the catalase enzyme has wide commercial application. Mainly in combination with the enzyme glucose oxidase, catalase is used as a preservative system in mayonnaise and egg products such as whole eggs or powdered egg white, in the preparation of milk and cheese, in manufacturing in bakery products, beverages, in the textile industry, the cosmetic industry (as facial mask) and in cleaning products for contact lenses, for the elimination of hydrogen peroxide present in certain products (Worthington Biochemical Corporation,