Food additive databaseenzymeChecked 2026-10-02

Psicose Epimerase（Allulose Epimerase) プシコースエピメラーゼ（別名アルロースエピメラーゼ）

Designated additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme) (when it has an effect in the final food); not labeled when it counts as a processing aid
Name in the List of Designated Additives: プシコースエピメラーゼ（別名アルロースエピメラーゼ） (No. 357)

In Japan

An isomerase that converts fructose and psicose (allulose) into each other, used to make psicose. The Food Safety Commission of Japan (FSCJ) evaluated a product made with Escherichia coli K-12 strain W3110 (pWKLP), into which a gene derived from Arthrobacter globiformis strain M30 was introduced.
No standards for use have been set. It is named within the group name “酵素” (enzyme) in the Food Labeling Standards, and when it has an effect in the final food it can be written as “酵素”. If it counts as a processing aid, such as when it is inactivated or removed before the food is completed, labeling is exempt.

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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