日本語
Food additive databaseenzymeChecked 2026-10-02

Lipase リパーゼ

Existing food additiveEU: covered by the food enzymes rules
Purpose
enzyme
On the label
“酵素” (enzyme) (group name used when the enzyme remains active and has an effect in the final food), “リパーゼ” (lipase), “脂肪分解酵素” (fat-degrading enzyme), “エステラーゼ” (esterase) (not labeled when it counts as a processing aid)
Name in the List of Existing Food Additives
リパーゼ (No. 315)
Source and production
An enzyme that hydrolyzes fats and oils, obtained from the organs of animals and fish, the sublingual part of animals, or cultures of filamentous fungi, yeasts, actinomycetes, or bacteria (the types are limited by the Japanese Specifications and Standards for Food Additives) (definition in the same).

In Japan

  • An enzyme that breaks down fats and oils, obtained from the organs of animals and fish, or from cultures of molds, yeasts, actinomycetes, or bacteria. There are no standards for use.
  • An enzyme can be written with the group name “酵素” (enzyme) when it remains active and has an effect in the final food. Labeling is omitted when it counts as a processing aid, for example when it is inactivated during manufacturing. Its alternative name is “脂肪分解酵素” (fat-degrading enzyme) and its category name is “エステラーゼ” (esterase). Because “エステラーゼ” (esterase) is also the name of a different existing food additive, the name on a label alone cannot tell them apart.

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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