Food additive databaseenzymeChecked 2026-10-02

Ficin フィシン

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “フィシン” (ficin), “ファイシン” (ficin, alternative spelling)
Name in the List of Existing Food Additives: フィシン (No. 233)
Source and production: A protein-degrading enzyme obtained from the sap of fig or higo (Ficus insipida) (specifications).

In Japan

Its purpose in the List of Existing Food Additives is enzyme. The alternative name is “ファイシン” (ficin).
It falls within the group name “酵素” (enzyme), and when it stays active and has an effect in the final food, it can be labeled simply as “酵素”. When it counts as a processing aid, for example because it is 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).
In the EU, enzymes used in food processing are in principle covered by the food enzymes regulation (EC) 1332/2008, and only a few enzymes, such as invertase (E1103) and lysozyme (E1105), appear on the additive list (Regulation 1333/2008).

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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