日本語
Food additive databaseenzymeChecked 2026-10-02

β-Amylase β-アミラーゼ

Existing food additiveEU: covered by the food enzymes rules
Purpose
enzyme
On the label
“酵素” (enzyme; group name used when the enzyme stays active and has an effect in the final food), “アミラーゼ” (amylase), “カルボヒドラーゼ” (carbohydrase). Not labeled when it counts as a processing aid.
Name in the List of Existing Food Additives
β-アミラーゼ (No. 16)
Source and production
An enzyme that acts on starch, dextrin, and glycogen to produce maltose. It is obtained from malt, the seeds of cereals and legumes, the tuberous roots and tubers of potatoes and similar crops, or cultures of filamentous fungi (Aspergillus oryzae), actinomycetes (Streptomyces), and bacteria (four Bacillus species) (definition in the specifications and standards).

In Japan

  • An enzyme that makes maltose from starch and similar materials. It is obtained from malt, cereals, legumes, potatoes and similar crops, or microbial cultures (Japanese Standards of Food Additives, 10th edition). Its simplified names and category names are “アミラーゼ” (amylase) and “カルボヒドラーゼ” (carbohydrase).
  • If it stays active and has an effect in the final food, it can be labeled with the group name “酵素” (enzyme). If it is deactivated during manufacturing and does not remain in the food, it counts as a processing aid and labeling is exempt. 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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