Food additive databaseenzymeChecked 2026-10-02

Esterase エステラーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “エステラーゼ” (esterase)
Name in the List of Existing Food Additives: エステラーゼ (No. 38)
Source and production: An enzyme that hydrolyzes esters, obtained from animal liver or fish, or from cultures of filamentous fungi (genus Aspergillus), yeasts (genera Candida and Torulopsis), or bacteria (genus Pseudomonas) (definition in the specifications).

In Japan

An enzyme that hydrolyzes ester bonds, obtained from animal liver or fish, or from cultures of certain filamentous fungi, yeasts, and bacteria (definition in the Japanese Standards of Food Additives).
It falls within the group name range and can be written simply as “酵素” (enzyme). One that is inactivated during manufacturing and leaves no effect in the final food may be exempt from labeling as a processing aid, in which case it does not appear on the label.

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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