Protease from Aspergillus orizae var.

INS 1101(i)

Used as a flavour enhancer — Codex also lists it as flour, treatment agent, stabilizer.

This protease breaks down proteins and is used in baking to relax dough, in brewing to prevent haze, and in making protein hydrolysates.

Where it is and isn’t permitted

Status of Protease from Aspergillus orizae var. by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

2 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 06.2.1 Flours — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
CXS 192-1995 Table Three, INS 1101(i)and 2 further provisionsretrieved 2026-09-07

What it is made from

Produced by fermenting Aspergillus oryzae, the same mould used in miso and soy sauce production.

  • Vegan
  • Vegetarian

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

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/protease-from-aspergillus-orizae-var.json