# Pectinase From Aspergillus Niger (E440)

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**Safety rating:** SAFE
**E-number:** E440
**CAS number:** 977031-85-8
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Pectinase from Aspergillus niger is an enzyme derived from a fungal source that breaks down pectin in plant cell walls. It functions as a processing aid, flavor enhancer, and stabilizer in food production, helping to clarify juices, improve texture, and enhance flavor release.

## 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 Pectinase From Aspergillus Niger?

Pectinase from Aspergillus niger is an enzyme preparation derived from the fungus Aspergillus niger. Enzymes are proteins that catalyze specific biochemical reactions. In this case, pectinase catalyzes the breakdown of pectin, a complex polysaccharide found in plant cell walls. This enzymatic activity has made it valuable in food processing for decades.

Aspergillus niger is a common filamentous fungus widely used in industrial enzyme production. The strain used for pectinase production is non-toxigenic and has a long history of safe use in food manufacturing. The enzyme itself is a protein that is denatured during food processing and digestion.

## Common Uses

Pectinase from Aspergillus niger is primarily used in the beverage industry, particularly in juice production. Its main applications include:

- **Juice clarification**: Breaking down pectin turbidity to produce clear juices
- **Wine production**: Improving clarification and color extraction in winemaking
- **Flavor enhancement**: Degrading cell wall components to release volatile flavor compounds
- **Texture improvement**: Modifying the consistency and mouthfeel of beverages and processed fruits
- **Processing efficiency**: Reducing processing times and improving extraction yields

The enzyme is also used in the production of other beverages, purees, and processed fruit products where pectin degradation is beneficial.

## Safety Assessment

Pectinase from Aspergillus niger has been used in food processing for many decades with no reported adverse events in the FDA database. The enzyme operates under conditions that typically lead to denaturation (high temperatures, pH extremes), rendering the protein non-functional and digestible as a normal food component.

As a protein enzyme, pectinase is susceptible to breakdown by stomach acid and digestive enzymes, meaning ingested enzyme has minimal systemic exposure. The source organism, Aspergillus niger, is non-pathogenic and non-toxigenic.

No FDA recalls involving pectinase from Aspergillus niger have been documented. The enzyme is used at minimal levels in finished products, typically in the parts-per-million range or lower.

Individuals with mold allergies may theoretically have concerns with enzyme preparations derived from fungi, though reactions are rare since the organism is non-living and the enzyme itself is purified.

## Regulatory Status

Pectinase from Aspergillus niger is not currently listed as GRAS (Generally Recognized as Safe) with the FDA, though this does not indicate safety concerns. Rather, it reflects that this particular enzyme preparation has not undergone formal GRAS notification to the FDA.

In the European Union, pectinase is listed as an authorized food enzyme (EC 232-227-8) under Regulation (EC) No 1332/2008. EFSA has evaluated pectinase preparations and determined them safe for use as food enzymes.

The enzyme is permitted in various countries' food processing regulations, including Canada, Japan, and Australia, typically classified as a processing aid rather than an additive, as it performs a technical function and is substantially removed or inactivated during processing.

## Key Studies

Extensive literature documents pectinase safety and efficacy. Research has consistently shown that pectinase from Aspergillus niger effectively degrades pectin structures in fruit juices and wines without producing harmful byproducts or residues of concern.

Toxicological studies on Aspergillus niger-derived enzymes, including pectinase, have shown no adverse effects in animal models at levels far exceeding those encountered in food use. The enzyme's protein nature ensures rapid degradation in the digestive system.

Industrial monitoring data spanning decades of use in juice production shows no safety signals associated with pectinase from Aspergillus niger.

## Brands using Pectinase From Aspergillus Niger

- Bonne Maman (1 product)
- Coca cola (1 product)
- Danone (1 product)
- Lifeway (1 product)
- Lucien Georgelin (1 product)
- Maribel (1 product)
- NATURE'S BAKERY (1 product)
- Tower Gate (1 product)

## 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. "Pectinase From Aspergillus Niger (E440) — Safety, regulation, and evidence." https://additivefacts.com/additives/pectinase-from-aspergillus-niger. Accessed 2026-05-19.