# Carbohydrase And Cellulase From Aspergillus Niger

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**Safety rating:** SAFE
**CAS number:** 977050-27-3
**Category:** other
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Carbohydrase and cellulase from Aspergillus niger is an enzyme preparation derived from the fungus Aspergillus niger, used as a processing aid to break down carbohydrates and cellulose in food production. It facilitates texture modification and ingredient processing in various food manufacturing applications.

## 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 Carbohydrase and Cellulase From Aspergillus Niger?

Carbohydrase and cellulase from Aspergillus niger is an enzyme preparation produced through fermentation of the fungus Aspergillus niger. This additive contains multiple enzyme activities capable of hydrolyzing carbohydrates and cellulose—complex plant polymers—into simpler sugars and compounds. The preparation is used in food manufacturing as a processing aid, meaning it facilitates food production but is not intended to remain in the final product at significant levels.

## Common Uses

This enzyme preparation is employed in several food processing applications:

- **Grain and cereal processing**: Breaking down cell walls to improve ingredient extraction and texture
- **Juice and beverage production**: Clarifying and improving yield from fruit and vegetable sources
- **Baking**: Enhancing dough properties and improving fermentation efficiency
- **Animal feed production**: Increasing digestibility of plant-based feed ingredients
- **Starch processing**: Facilitating conversion and modification of starch-containing materials

As a processing aid, the enzyme catalyzes reactions during manufacturing but is typically inactivated or removed before the final product reaches consumers.

## Safety Assessment

Aspergillus niger is widely recognized as a safe source organism for enzyme production. It has been used in industrial enzyme manufacturing for decades and produces the enzyme preparation without generating known mycotoxins or harmful byproducts.

Key safety considerations include:

**Allergenicity**: Enzyme preparations may trigger reactions in individuals with mold sensitivities, though finished food products contain negligible enzyme levels. Direct occupational exposure during manufacturing poses greater concern than consumer exposure.

**Toxicity**: No acute or chronic toxicity has been demonstrated in available studies. The proteins are degraded during normal digestive processes.

**Microbiological safety**: The production organism (Aspergillus niger) does not produce aflatoxins or other mycotoxins. Manufacturing processes include controls to ensure product purity.

**FDA data**: The FDA has received zero adverse event reports associated with this additive and zero product recalls. This 20+ year safety record reflects its established safe use history.

## Regulatory Status

This additive is **not listed as GRAS (Generally Recognized as Safe)** by the FDA for direct food use. However, it is regulated and permitted under FDA guidelines for enzyme preparations from approved source organisms when used as processing aids. The distinction is important: processing aids do not require GRAS affirmation if they are removed or inactivated during processing.

The European Food Safety Authority (EFSA) has similarly permitted enzyme preparations from Aspergillus niger in food production, reflecting international scientific consensus on safety.

Use in food is permitted only when:
- Proper manufacturing controls are followed
- The enzyme is inactivated during food processing
- Residual enzyme levels are negligible in final products

## Key Studies

Scientific literature supporting safety includes:

- Toxicological studies on Aspergillus niger enzyme preparations showing no systemic toxicity at relevant exposure levels
- Allergenicity assessments indicating low risk from food residues
- Microbiological evaluations confirming absence of mycotoxin production
- Decades of industrial use data without adverse event reports

Research has established that enzyme proteins are hydrolyzed by stomach acid and digestive enzymes, preventing absorption of intact enzyme molecules.

## 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. "Carbohydrase And Cellulase From Aspergillus Niger — Safety, regulation, and evidence." https://additivefacts.com/additives/carbohydrase-and-cellulase-from-aspergillus-niger. Accessed 2026-05-19.