# Glucosidase From Aspergillus Oryzae

> Source URL: https://additivefacts.com/additives/glucosidase-from-aspergillus-oryzae
> Markdown URL: https://additivefacts.com/additives/glucosidase-from-aspergillus-oryzae.md

**Safety rating:** UNKNOWN
**CAS number:** 977091-50-1
**Category:** other
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Glucosidase from Aspergillus oryzae is an enzyme derived from a naturally occurring fungus that breaks down complex carbohydrates and glucosides in food processing. It is primarily used in the production of sweeteners, alcoholic beverages, and other fermented food products to improve flavor development and fermentation efficiency.

## 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 Glucosidase From Aspergillus Oryzae?

Glucosidase from Aspergillus oryzae is an enzyme classified as a hydrolase that catalyzes the breakdown of glucosidic bonds in carbohydrate molecules. The enzyme is derived from Aspergillus oryzae, a filamentous fungus with a long history of use in food fermentation, particularly in Asian food production. This specific enzyme preparation is identified by CAS number 977091-50-1 and functions as a processing aid in various food manufacturing applications.

## Common Uses

This glucosidase enzyme is primarily employed in food manufacturing to enhance fermentation processes and improve product characteristics. Common applications include:

- High-fructose corn syrup production, where it helps convert glucose to fructose
- Alcoholic beverage production, including beer and sake manufacturing, where it aids in starch hydrolysis during fermentation
- Fruit juice processing, where it enhances flavor compound release and improves clarity
- Sweetener production and conversion processes
- Cereal grain processing to improve digestibility and nutrient bioavailability

As a processing enzyme, glucosidase is typically used in small quantities and is often inactivated or removed during subsequent processing steps, resulting in minimal residual enzyme in the final food product.

## Safety Assessment

Glucosidase from Aspergillus oryzae has demonstrated a strong safety profile in food processing applications. The source organism, Aspergillus oryzae, is considered safe for food fermentation and has been used traditionally in food production for centuries, particularly in Japanese koji production. The enzyme itself is a protein that is readily degraded during digestion.

According to FDA records, there have been zero reported adverse events associated with this enzyme preparation and zero product recalls linked to its use. The lack of adverse event reports, combined with its limited presence in final food products due to thermal inactivation during processing, suggests a favorable safety profile.

The enzyme's protein nature means it is subject to denaturation at elevated temperatures commonly used in food processing and cooking, which further reduces potential exposure to active enzyme in consumed foods. Individuals with fungal sensitivities should note the fungal source, though food processing and enzyme preparation typically eliminate contaminating fungal material.

## Regulatory Status

Glucosidase from Aspergillus oryzae is not listed as a GRAS (Generally Recognized As Safe) substance with the FDA. However, this does not indicate the enzyme is unsafe; rather, it reflects that a formal GRAS determination has not been submitted to or approved by the FDA for this specific enzyme preparation.

The enzyme may be used under FDA regulations as a processing aid in accordance with food additive regulations and specific enzyme use provisions. Different regulatory frameworks globally may have varying approval statuses. Manufacturers using this enzyme must comply with applicable food additive regulations in their respective jurisdictions.

## Key Studies

Research on Aspergillus oryzae-derived enzymes has consistently demonstrated safety for food applications. Scientific literature supports the enzyme's effectiveness in carbohydrate hydrolysis and fermentation enhancement. The long history of Aspergillus oryzae use in traditional Japanese food production provides substantial empirical evidence of safety when properly processed.

The protein composition of glucosidase makes it subject to standard digestive processes, with no evidence of survival to exert biological activity when consumed in foods. Current scientific understanding supports the safety of properly processed enzyme preparations derived from Aspergillus oryzae in food manufacturing contexts.

## 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. "Glucosidase From Aspergillus Oryzae — Safety, regulation, and evidence." https://additivefacts.com/additives/glucosidase-from-aspergillus-oryzae. Accessed 2026-05-19.