Food additive databaseenzymeChecked 2026-10-02

Phytase フィターゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “フィターゼ” (phytase), “ホスホヒドロラーゼ” (phosphohydrolase)
Name in the List of Existing Food Additives: フィターゼ (No. 234)
Source and production: The enzyme phytase (short name “ホスホヒドロラーゼ”, phosphohydrolase). Source, manufacturing method, and essence follow the specifications in the Japanese Standards for Food Additives.

In Japan

Phytase is an enzyme whose catalytic action is used in the manufacture or processing of food.
When it stays active and has an effect in the final food, it can be labeled simply with the group name “酵素” (enzyme). When it loses its activity during manufacturing and does not remain in the food, labeling is exempt as a processing aid.

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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