Lipoxidase, also known as lipoxygenase, is an enzyme widely used in the food industry to improve the quality of various products. It is primarily employed in baking to enhance dough strength and whiteness by oxidizing carotenoid pigments in flour, resulting in a brighter, more appealing appearance of bread and other baked goods. The enzyme catalyzes the oxidation of polyunsaturated fatty acids, which can contribute to flavor and aroma development in food processing. In soybean processing, lipoxidase activity is often controlled or minimized to prevent undesirable beany flavors caused by lipid oxidation. Additionally, it plays a role in the synthesis of certain compounds used in cosmetics and pharmaceuticals, contributing to products with specific functional properties. Its oxidative catalytic ability makes it valuable in various industrial applications.