Food additive databaseprocessing agentChecked 2026-10-02

Asparaginase アスパラギナーゼ

Designated additiveEU: covered by the food enzymes rules

Purpose: processing agent
On the label: “酵素” (enzyme) (when it has an effect in the final food), not labeled when it qualifies as a processing aid
Name in the List of Designated Additives: アスパラギナーゼ (No. 13)

In Japan

An enzyme that breaks down asparagine, the precursor of acrylamide, into aspartic acid and ammonia. It is used to reduce acrylamide formed during food processing (as a processing agent, “製造用剤”) (2014 report of the MHLW committee).
No standards for use have been set. If it remains active and has an effect in the final food, it can be written under the group name “酵素” (enzyme). If it qualifies as a processing aid, for example because it is removed before the food is completed, labeling is exempt.

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 processing agent

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