# Amyloglucosidase From Rhizopus Niveus

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**Safety rating:** UNKNOWN
**CAS number:** 977080-40-2
**Category:** other
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Amyloglucosidase from Rhizopus niveus is an enzyme derived from a fungal source that breaks down starches into simpler sugars. It is used in food processing as a malting and fermenting aid to improve efficiency in beverage and baked good production.

## Regulatory status

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

## Detailed analysis

## What is Amyloglucosidase From Rhizopus Niveus?

Amyloglucosidase from Rhizopus niveus is an enzyme classified as a processing aid and malting/fermenting aid in food manufacturing. Enzymes are proteins that catalyze specific biochemical reactions. This particular enzyme is derived from Rhizopus niveus, a filamentous fungus, and functions to hydrolyze alpha-1,4 and alpha-1,6 glycosidic bonds in starch molecules, converting them into glucose and other simple sugars.

The enzyme is produced through fermentation of the Rhizopus niveus organism under controlled conditions. The source organism, Rhizopus niveus, is a common mold found in various environments and has been used in fermentation applications for decades.

## Common Uses

Amyloglucosidase from Rhizopus niveus is primarily used in:

- **Brewing and beverage production**: The enzyme aids in converting starches to fermentable sugars, improving yeast fermentation efficiency and final product yield
- **Baking**: It assists in starch degradation to enhance dough fermentation and improve bread texture
- **Distilled spirits production**: The enzyme facilitates saccharification during the fermentation process
- **Starch processing**: General industrial starch conversion to glucose syrups and other sweetening products

The enzyme's role is considered a processing aid because it facilitates the conversion of raw materials but is typically inactivated or removed during subsequent processing steps. The final food product generally contains negligible or undetectable amounts of the enzyme itself.

## Safety Assessment

Amyloglucosidase from Rhizopus niveus has not been formally designated as GRAS (Generally Recognized as Safe) by the FDA. However, this status does not indicate a safety concern; rather, it reflects that formal GRAS notification has not been submitted or completed through FDA channels.

Key safety considerations:

- **No adverse events reported**: The FDA database contains zero reported adverse events associated with this enzyme
- **No product recalls**: No recalls linked to this additive appear in FDA records
- **Source organism safety**: Rhizopus niveus is not considered a pathogenic organism in food applications
- **Enzyme inactivation**: Processing conditions in food manufacturing typically inactivate or remove the enzyme before consumption
- **Established use**: Similar amyloglucosidase enzymes from other sources have extensive history of use in food fermentation

The enzyme is a protein and would be subject to normal digestive degradation if any residual enzyme were consumed, as gastric acids and proteases break down proteins into amino acids.

## Regulatory Status

In the United States, amyloglucosidase from Rhizopus niveus does not have GRAS status but is not prohibited. Enzymes used as processing aids are regulated under FDA authority, and manufacturers using such enzymes bear responsibility for ensuring safety.

In the European Union, amyloglucosidase enzymes are listed in the EU Register of Food Enzymes (EC 1332/2008), though specific strain documentation varies. The EFSA (European Food Safety Authority) has evaluated various amyloglucosidase products from different microbial sources.

Many countries recognize amyloglucosidase as a legitimate food processing enzyme with established safety profiles when used according to good manufacturing practices.

## Key Studies

Limited published peer-reviewed studies specifically examine amyloglucosidase from Rhizopus niveus alone. However, extensive literature exists on:

- Amyloglucosidase enzymes from various fungal sources in fermentation applications
- Safety of Rhizopus-derived enzymes in food processing
- General protein digestibility and enzyme inactivation in food systems

The broader enzyme category has been studied extensively in brewing, baking, and fermentation contexts, with safety data supporting use in these applications. The absence of reported adverse events and recalls provides practical safety documentation over years of commercial use.

## 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. "Amyloglucosidase From Rhizopus Niveus — Safety, regulation, and evidence." https://additivefacts.com/additives/amyloglucosidase-from-rhizopus-niveus. Accessed 2026-05-19.