Food additive databaseenzymeChecked 2026-10-02

Chitinase キチナーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “キチナーゼ” (chitinase)
Name in the List of Existing Food Additives: キチナーゼ (No. 79)
Source and production: An enzyme that hydrolyzes chitin, obtained from cultures of filamentous fungi (Aspergillus, Trichoderma), actinomycetes, or bacteria (such as Aeromonas) (the specifications and standards limit the types of microorganisms that can be used).

In Japan

Chitinase is an enzyme that hydrolyzes chitin, found in the shells of shrimp and crab, among others; its catalytic action is used in food manufacturing and processing.
It falls within the group name “酵素” (enzyme); when it remains active and has an effect in the final food, it can be written together as “酵素” (enzyme). When it counts as a processing aid (for example, inactivated or removed during manufacturing), 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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