Protease from Aspergillus orizae var.
Protease from Aspergillus orizae var. · PROTEASE FROM ASPERGILLUS ORYZAE VAR. · 1101(i)INS 1101(i)
Listed as a flavour enhancer, a stabiliser and a flour treatment agent by Codex.
Listed as flavour enhancers (Codex) · stabilisers (Codex) · flour treatment agents (Codex)
- Codex Alimentarius: Flavour enhancer — CXS 192-1995 Table One, INS 1101(i)
- Codex Alimentarius: Stabilizer — CXS 192-1995 Table One, INS 1101(i)
- Codex Alimentarius: Flour treatment agent — CXS 192-1995 Table One, INS 1101(i)
Protease from Aspergillus oryzae is an enzyme that breaks down proteins, used in baking to relax dough, in brewing to prevent haze, and in making protein hydrolysates.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| Australia and New Zealand | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Canada | No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here. | ||
| European Union | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Great Britain | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Japan | No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance. | ||
| South Korea | No listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance. | ||
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Permitted, with conditions | 2 food categories no numerical limit (good manufacturing practice) Show every food category and its notes
| CXS 192-1995 Table Three, INS 1101(i)and 2 further provisionsretrieved 2026-09-07 |
How much is permitted
A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.
| Codex Alimentarius | — | 3 GMP |
|---|
No regulator sets a figure for Protease from Aspergillus orizae var.. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.
What it is made from
Produced by fermenting Aspergillus oryzae, the same mould used in miso and soy sauce production.
- Vegan
- Vegetarian
Compare other additives on the dietary indexes.
How JECFA defines it
The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.
INS 1101(i) Protease from Aspergillus oryzae, var.
Synonyms: INS No.1101(i)
Assay, identification and purity criteria
Description and assay
- Specification history
- Prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000), superseding tentative specifications prepared at the 31st JECFA (1987) and published in FNP 38 (1988) and in FNP 52 (1992). An ADI "Acceptable" was established at the 31st JECFA (1987).
- SOURCES
- Produced by the controlled fermentation of non-toxicogenic and non-pathogenic strains of Aspergillus oryzae and isolated from the growth medium.
- Active principles
- Endo- and exopeptidases
- Systematic names and numbers
- 1. Aminopeptidases (EC 3.4.11) 2. Serine endopeptidases (EC 3.4.21) 3. Aspartic endopeptidases (EC 3.4.23)
- Reactions catalyzed
- 1. Hydrolysis of proteins at the N-terminal, liberating amino acids 2. Hydrolysis of proteins containing serine peptide bonds 3. Hydrolysis of proteins containing aspartic acid bonds
- Secondary enzyme activities
- alpha-Amylase (EC 3.2.1.1)
- DESCRIPTION
- Off-white to tan amorphous powders dispersed in food-grade diluents or carriers; may contain stabilizers and preservatives; soluble in water and practically insoluble in ethanol and ether
- FUNCTIONAL USES
- Enzyme preparation Used in the preparation of and/or in meat and fish products, beverages, soup and broths, dairy and bakery products
- GENERAL SPECIFICATIONS
- Must conform to the General Specifications for Enzyme Preparations Used in Food Processing (see Volume Introduction)
Identification
- Proteolytic activity (Vol. 4)
- The sample shows proteolytic activity; use method Proteolytic activity, Fungal (HUT)
INS 1101(i) Protease from Streptomyces fradiae
Assay, identification and purity criteria
Description and assay
- Specification history
- Prepared at the 26th JECFA (1982), published in FNP 25 (1982) and in FNP 52 (1992). A temporary ADI ‘not specified’ was established at the 26th JECFA (1982) and was withdrawn at the 28th JECFA (1984)
- SYNONYMS SOURCES Active principles Systematic names and numbers Reactions catalyzed
- INS No. 1101(i) Produced by the controlled fermentation of Streptomyces fradiae . Proteinase (peptide hydrolase) Proteinase of unknown catalytic mechanism None (EC 3.4.99) The enzyme preparations hydrolyzes proteins and peptides with no clear specificity, yielding peptides of lower molecular weight.
- DESCRIPTION
- Off-white to tan amorphous powders, soluble in water and practically insoluble in ethanol, chloroform and ether
- FUNCTIONAL USES
- Enzyme preparation Used in the preparation of beverages
- GENERAL SPECIFICATIONS Proteinase activity (Vol. 4)
- Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction) The sample shows proteinase activity
Every name it appears under
3 recorded names. A label may use any of them.
INS number
- 1101(i)
Other names
- Protease from Aspergillus orizae var.
- PROTEASE FROM ASPERGILLUS ORYZAE VAR.
Hazard reference values
| Type | Value | Population | Assessed by | Opinion |
|---|---|---|---|---|
| ADI | not specified | — | JECFA | 1987 |
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.
Common questions
Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.
- What is INS 1101(i)?
- INS 1101(i) is Protease from Aspergillus orizae var.. Protease from Aspergillus oryzae is an enzyme that breaks down proteins, used in baking to relax dough, in brewing to prevent haze, and in making protein hydrolysates.
- What is Protease from Aspergillus orizae var. used for in food?
- It is listed as a flavour enhancer, a stabiliser and a flour treatment agent — the role Codex assigns it. This page shows every function each regulator records, with the citation for each.
- Where is Protease from Aspergillus orizae var. permitted?
- Of the seven regulators this site reads, the Codex standard permits it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
- Is Protease from Aspergillus orizae var. vegan?
- Yes. Protease from Aspergillus orizae var. is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.
Sources for this page
- gsfa retrieved 2026-09-07
- jecfaspecs retrieved 2026-09-23
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable: a JSON record of this additive is given on request —how to ask for access.
Follow changes to Protease from Aspergillus orizae var.:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.