Food additive databaseenzymeChecked 2026-10-02

Aminopeptidase アミノペプチダーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme) (the group name used when the enzyme is not inactivated in the final food and remains effective); not labeled when it qualifies as a processing aid
Name in the List of Existing Food Additives: アミノペプチダーゼ (No. 14)
Source and production: An enzyme obtained from cultures of filamentous fungi, yeasts, actinomycetes, or bacteria (the types are limited by the component specifications) that breaks down proteins and peptides from the amino terminus.

In Japan

An enzyme obtained from cultures of filamentous fungi, yeasts, actinomycetes, or bacteria that breaks down proteins and peptides from the amino-terminal side (10th edition of Japan's Specifications and Standards for Food Additives).
There are no standards for use. When it is not inactivated in the final food and remains effective, it can be labeled with the group name “酵素” (enzyme), but when it qualifies as a processing aid, labeling is exempt (Food Labeling Standards).

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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