Food additive databaseenzymeChecked 2026-10-02

Transglutaminase トランスグルタミナーゼ

Existing food additiveEU: covered by the food enzymes rules

Purpose: enzyme
On the label: “酵素” (enzyme), “トランスグルタミナーゼ” (transglutaminase)
Name in the List of Existing Food Additives: トランスグルタミナーゼ (No. 203)
Source and production: An enzyme obtained from animal liver, or from cultures of actinomycetes or bacteria (genus Bacillus), that catalyzes the reaction (acyl transfer reaction) forming a bond between glutamine residues in proteins and amino groups such as those of lysine residues.

In Japan

An enzyme that promotes the reaction linking glutamine in proteins with amino groups such as lysine (definition in the Japanese Standards for Food Additives). It is obtained from animal liver or from cultures of actinomycetes and bacteria.
It falls within the group name, so it can be labeled simply as “酵素” (enzyme). If it loses its activity during manufacturing and leaves no effect in the final food, labeling may be omitted as a processing aid, in which case it does not appear on the label.

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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