Food additive databaseenzymeChecked 2026-10-02

Glutaminase グルタミナーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “グルタミナーゼ” (glutaminase), “アミダーゼ” (amidase)
Name in the List of Existing Food Additives: グルタミナーゼ (No. 104)
Source and production: An enzyme that breaks down L-glutamine into L-glutamic acid and ammonia, obtained from cultures of filamentous fungi (genus Aspergillus), yeasts (genus Candida), or bacteria (such as Bacillus amyloliquefaciens).

In Japan

An enzyme that breaks down L-glutamine into L-glutamic acid and ammonia. There are no standards for use.
When it is not inactivated in the final food and its action remains, it can be labeled with the group name “酵素” (enzyme). The simplified name is “アミダーゼ” (amidase) (shared with other enzymes). When it qualifies as a processing aid, for example because it is used in the manufacturing process and does not remain in the final food, labeling is omitted (Food Labeling Standards).

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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