Food additive databaseenzymeChecked 2026-10-02

Maltose Phosphorylase マルトースホスホリラーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme; the group name used when the enzyme stays active and has an effect in the final food), not labeled when it counts as a processing aid
Name in the List of Existing Food Additives: マルトースホスホリラーゼ (No. 282)
Source and production: An enzyme obtained from cultures of bacteria (limited to Paenibacillus sp. and the genus Plesiomonas) that breaks down maltose by phosphorolysis (definition in the specifications).

In Japan

An enzyme obtained from bacterial cultures that breaks down maltose with phosphate (Specifications and Standards for Food Additives, 10th edition).
There are no standards for use. If it stays active and has an effect in the final food, it can be written under the group name “酵素” (enzyme), but labeling is exempt when it counts as a processing aid (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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