Food additive databaseprocessing agentChecked 2026-10-02

Aspergillus Terreus Glycoprotein アスペルギルステレウス糖たん白質

Existing food additiveNot on the EU additive list

Purpose: processing agent
On the label: “アスペルギルステレウス糖たん白質” (Aspergillus terreus glycoprotein), “ムタステイン” (mutastein)
Name in the List of Existing Food Additives: アスペルギルステレウス糖たん白質 (No. 9)
Source and production: Obtained from a culture broth of Aspergillus terreus; the main component is glycoprotein. The specifications and standards set nitrogen at 0.5 to 12.8% on an anhydrous basis.

In Japan

A manufacturing agent whose main component is glycoprotein, obtained from a culture broth of the filamentous fungus Aspergillus terreus. There are no standards for use.
Its alternative name is “ムタステイン” (mutastein). There is no group name for manufacturing agents, so when it is labeled, it is written by substance name (or alternative name).

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

It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.

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

← Back to the food additive database