Food additive databaseenzymeChecked 2026-10-02

Pectinase ペクチナーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “ペクチナーゼ” (pectinase), “カルボヒドラーゼ” (carbohydrase)
Name in the List of Existing Food Additives: ペクチナーゼ (No. 255)
Source and production: An enzyme that breaks down pectin and pectic acid, obtained from cultures of basidiomycetes, filamentous fungi (certain Aspergillus species, Rhizopus oryzae, and certain Trichoderma species), yeasts, actinomycetes, or bacteria (Bacillus subtilis) (definition in the specifications).

In Japan

An enzyme that breaks down pectin, found in plant cell walls and elsewhere. The specifications state that it is obtained from cultures of specific fungi and bacteria.
No standards for use (the foods it can be used in or the maximum amounts) have been set.
It falls within the group name for enzymes, so it can be labeled together as “酵素” (enzyme). When it counts as a processing aid, for example because it is used during manufacturing and does not remain in the final food, labeling is exempt. When labeled by substance name, the category name is “カルボヒドラーゼ” (carbohydrase).

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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