# Alpha-galactosidase From Morteirella Vinaceae Raffinoseutilizer

> Source URL: https://additivefacts.com/additives/alpha-galactosidase-from-morteirella-vinaceae-raffinoseutilizer
> Markdown URL: https://additivefacts.com/additives/alpha-galactosidase-from-morteirella-vinaceae-raffinoseutilizer.md

**Safety rating:** UNKNOWN
**CAS number:** 977080-39-9
**Category:** other
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Alpha-galactosidase from Mortierella vinaceae is an enzyme derived from a fungal source that breaks down complex sugars (raffinose oligosaccharides) in food. It is used in food processing to reduce flatulence-causing sugars and improve digestibility of certain plant-based foods.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Alpha-galactosidase From Mortierella Vinaceae Raffinoseutilizer?

Alpha-galactosidase from Mortierella vinaceae is an enzyme classified as a food processing aid. Enzymes are proteins that catalyze specific biochemical reactions. This particular enzyme originates from Mortierella vinaceae, a fungal microorganism, and functions to hydrolyze (break down) alpha-galactoside bonds found in raffinose oligosaccharides—complex sugars present in legumes, grains, and certain vegetables.

The enzyme works by cleaving glycosidic bonds in raffinose and related sugars, converting them into simpler, more easily digestible compounds. This enzymatic action reduces the content of oligosaccharides that can ferment in the human colon, thereby potentially decreasing bloating and flatulence associated with consumption of legume-based foods.

## Common Uses

Alpha-galactosidase from Mortierella vinaceae is used primarily in food processing applications where reduction of oligosaccharides is desirable. Common applications include:

- Processing of legume-based foods (beans, lentils, chickpeas)
- Soy-based products and soy protein preparations
- Whole grain and cereal products
- Plant-based meat alternatives and protein isolates
- Functional food ingredients marketed for digestive comfort

The enzyme is added during manufacturing to treat raw ingredients or intermediate products. Following enzymatic treatment, the enzyme itself is typically inactivated or removed before the final product reaches consumers. As a processing aid, residual enzyme levels in finished foods are generally minimal.

## Safety Assessment

Alpha-galactosidase from Mortierella vinaceae has not been granted GRAS (Generally Recognized As Safe) status by the FDA. However, this classification does not indicate the substance is unsafe; rather, it indicates that formal GRAS notification or food additive petition processes have not been completed through the FDA.

The enzyme has generated zero adverse event reports in the FDA database and has been associated with zero product recalls. This absence of reported safety incidents suggests no acute toxicity concerns have emerged from its use.

As an enzyme derived from a fungal source, the primary safety considerations focus on:

- **Allergenicity**: Fungal-derived enzymes may pose concerns for individuals with mold or fungal sensitivities, though clinical data specifically for this enzyme source is limited
- **Protein integrity**: Enzymes are denatured by heat and digested by stomach acid, resulting in breakdown into amino acids
- **Residual microbial material**: Manufacturing controls are critical to ensure the final enzyme preparation is free from harmful microorganisms or mycotoxins

The European Food Safety Authority (EFSA) does not maintain a specific safety assessment for this particular enzyme, though it operates under similar enzyme safety frameworks as other fungal-derived food enzymes.

## Regulatory Status

Alpha-galactosidase from Mortierella vinaceae does not have FDA GRAS status and is not listed as an approved food additive in the United States Code of Federal Regulations. This means its use in the U.S. food supply requires either a completed food additive petition or notification through an alternative regulatory pathway.

International regulatory status varies. The enzyme may be approved or permitted in some countries through their respective enzyme regulations but not others. Manufacturers should verify compliance with regulations in each target market.

The lack of GRAS status may reflect limited formal safety documentation submission rather than safety concerns per se.

## Key Studies

Scientific literature on alpha-galactosidase enzymes generally demonstrates their efficacy in hydrolyzing oligosaccharides. However, published toxicological studies specifically evaluating Mortierella vinaceae-derived alpha-galactosidase are limited in the public domain.

Broader enzyme safety literature supports that fungal-derived enzymes, when properly manufactured and quality-controlled, are considered low-risk food ingredients. The lack of reported adverse events and recalls associated with this specific enzyme is consistent with observed safety profiles of similar enzyme preparations in food applications.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Alpha-galactosidase From Morteirella Vinaceae Raffinoseutilizer — Safety, regulation, and evidence." https://additivefacts.com/additives/alpha-galactosidase-from-morteirella-vinaceae-raffinoseutilizer. Accessed 2026-05-12.