# Lipase From Rhizopus Niveus (E1104)

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**Safety rating:** UNKNOWN
**E-number:** E1104
**CAS number:** 977169-69-9
**Category:** other
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Lipase from Rhizopus niveus is an enzyme derived from a fungal source that catalyzes the breakdown of fats and oils in food processing. It is used in cheese production, dairy processing, and other food applications where fat modification is desired.

## 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 Lipase From Rhizopus Niveus?

Lipase from Rhizopus niveus is an enzyme (CAS Number: 977169-69-9) produced from the fungus Rhizopus niveus. Lipases are naturally occurring enzymes that catalyze the hydrolysis of ester bonds in triglycerides and other lipid compounds, effectively breaking down fats into fatty acids and glycerol. This particular lipase source is used as a processing aid in food manufacturing to facilitate fat modification and flavor development.

## Common Uses

Lipase enzymes are utilized across several food processing applications. In cheese production, lipases contribute to flavor development by generating free fatty acids that provide characteristic taste profiles, particularly in varieties like Parmesan and other aged cheeses. The enzyme is also used in dairy product processing, including butter and cream applications, where controlled fat breakdown is beneficial. Additionally, lipase from Rhizopus niveus may be used in baking applications and other processed foods where enzymatic fat modification improves texture or flavor characteristics.

As a food enzyme, lipase is typically used as a processing aid, meaning it facilitates the manufacturing process and may be inactivated or removed before the final product reaches consumers. This classification affects both its regulatory treatment and practical application in food systems.

## Safety Assessment

Lipase from Rhizopus niveus has not been formally designated as Generally Recognized as Safe (GRAS) by the FDA. However, this does not necessarily indicate a safety concern. The enzyme belongs to a class of processing aids with a long history of safe use in food manufacturing. No adverse events have been reported to the FDA regarding this specific enzyme preparation, and no food recalls have been associated with it.

The safety profile of lipases derived from food-grade fungal sources is generally favorable. Rhizopus species have been used in food fermentation and processing for centuries, and the enzymes they produce are typically degraded during food preparation or are present in such minimal quantities in final products that systemic exposure is negligible. Lipases are proteins and are subject to digestive breakdown in the human gastrointestinal tract, which further reduces any potential for systemic effects.

As with all enzyme preparations used in food manufacturing, proper handling and documentation of enzyme inactivation or removal is important to ensure that final food products meet safety and labeling requirements.

## Regulatory Status

In the United States, lipase from Rhizopus niveus does not have GRAS status. However, it may be used in food manufacturing under Food Additive petitions or through other regulatory pathways. The enzyme may have regulatory approval in other jurisdictions. In the European Union, various lipase enzyme preparations are listed as approved food additives (E1104 for lipases generally).

Manufacturers using this enzyme must ensure compliance with applicable food additive regulations in their target markets and maintain appropriate documentation of its use as a processing aid.

## Key Studies

Limited published research specifically addresses lipase from Rhizopus niveus in isolation. However, the broader scientific literature supports the safety of lipases derived from food-grade microorganisms. Enzyme preparations are typically evaluated for protein source safety, production process controls, and enzyme purity rather than toxicological testing, as they function as processing aids with minimal residual presence in final foods.

Regulatory decisions regarding food enzymes typically rely on the history of safe use of the enzyme source organism and the manufacturing process specifications.

## 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. "Lipase From Rhizopus Niveus (E1104) — Safety, regulation, and evidence." https://additivefacts.com/additives/lipase-from-rhizopus-niveus. Accessed 2026-05-19.