Food additive databaseenzymeChecked 2026-10-02

Inulinase イヌリナーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme) (the group name used when the enzyme is not inactivated and has an effect in the final food), “イヌラーゼ” (inulase); not labeled when it qualifies as a processing aid
Name in the List of Existing Food Additives: イヌリナーゼ (No. 30)
Source and production: An enzyme that hydrolyzes inulin, obtained from cultures of filamentous fungi (three Aspergillus species, Penicillium purpurogenum, and Trichoderma species) (definition in the component specification).

In Japan

An enzyme that breaks down inulin, obtained from cultures of filamentous fungi (Japan's Specifications and Standards for Food Additives, 10th edition). Another name is “イヌラーゼ” (inulase).
When the enzyme is not inactivated and has an effect in the final food, it can be labeled with the group name “酵素” (enzyme). When it is inactivated during manufacturing and does not remain in the food, it qualifies 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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