Food additive databaseenzymeChecked 2026-10-02

Anthocyanase アントシアナーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme; the group name used when the enzyme stays active and has an effect in the final food), not shown on the label if it counts as a processing aid
Name in the List of Existing Food Additives: アントシアナーゼ (No. 25)
Source and production: An enzyme that hydrolyzes the glucoside or galactoside groups of anthocyanins, obtained from malt or cereal seeds, or from cultures of filamentous fungi (Aspergillus niger, Aspergillus oryzae, Penicillium decumbens) (definition in the specifications and standards).

In Japan

An enzyme that breaks down the sugar part of anthocyanins, obtained from malt, cereal seeds, or cultures of filamentous fungi (Japanese Standards for Food Additives, 10th edition).
If it stays active and has an effect in the final food, it can be written under the group name “酵素” (enzyme). If it is inactivated during manufacturing and does not remain in the food, it counts as a processing aid and is exempt from labeling. There are no standards for use.

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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