Food additive databaseenzymeChecked 2026-10-02

Tannase タンナーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme) (group name when the enzyme remains 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: タンナーゼ (No. 179)
Source and production: An enzyme that hydrolyzes the depside bonds of tannins, obtained from cultures of filamentous fungi (limited to Aspergillus niger, Aspergillus niger var. awamori, and Aspergillus oryzae).

In Japan

An enzyme that breaks down tannins, obtained from cultures of filamentous fungi (relatives of koji mold).
There are no standards for use. When the enzyme remains active and has an effect in the final food, it can be written by the group name “酵素” (enzyme), but when it counts as a processing aid, for example because it is inactivated during manufacturing, 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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