Food additive databaseenzymeChecked 2026-10-02

α-Glucosidase α-グルコシダーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “α-グルコシダーゼ” (α-glucosidase), “マルターゼ” (maltase)
Name in the List of Existing Food Additives: α-グルコシダーゼ (No. 98)
Source and production: The enzyme α-glucosidase (also known as maltase). Its source, manufacturing method, and nature follow the component specifications in Japan's Specifications and Standards for Food Additives (“食品添加物公定書”).

In Japan

α-Glucosidase (also known as maltase) is an enzyme whose catalytic action is used in the manufacture or processing of food.
When it is not inactivated in the final food and remains effective, it can be labeled simply with the group name “酵素” (enzyme). When it is inactivated during manufacturing and does not remain in the food, labeling is exempt as a processing aid.

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

In the EU, food enzymes are covered by the food enzymes regulation (Regulation (EC) No 1332/2008), not by the list of food additives (Regulation (EC) No 1333/2008, Annex II).

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as enzyme

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