Amendment to the Standards and Specification s for Foods and Food Additives  
 
The government of Japan will revise the current standards for use of β－
Galactosidase and Fructosyl Transferase . 
 
Summary  
Under Article 10 of the Food Sanitation Act (Act No. 233, 1947 ) (hereinafter referred 
to as the “ Act”), food additives shall not be used or marketed without authorization by 
the Minister of Health, Labour and Welfare (hereinafter refe rred to as “the Minister”). 
In addition, when specifications or standards are established for food additive s based on 
Article 11 of the Act and stipulated in the Ministry of Health, Labour and Welfare 
Notification (Ministry of Health and Welfare Notificati on No. 370, 1959), those additives 
shall not be used or marketed unless they meet the standards or specifications.  
 
In response to a request from the Minister, the Committee on Food Additives of the 
Food Sanitation Council that is established under the Pharmaceutical Affairs and Food 
Sanitation Council has discussed the adequacy of the revision  of standards for use of β
－Galactosidase and Fructosyl Transferase  as a food additive. The conclusion of the 
committee is outlined below.  
 
Outline of conclusion  
The Minister should revise the existing standards for use of β－Galactosidase and 
Fructosyl Transferase , based on Article  11. (see Attachment).  
 
 
 
 (Attachment)  
（The underlined parts are to be revised ） 
 Revised standards and specifications(draft)  Current standards and specifications  
β－Galactosidase  Definition  -Galactosidase  is an enzyme that hydrolyzes 
-D-galactosidic  linkages. It is derived from animal organs 
or the culture of filamentous fungi (limited to Aspergillus 
niger , Aspergillus oryzae , Penicillium multicolor , and Rhizopus 
oryzae ), yeasts ( Cryptococcus laurentii , Kluyveromyces 
fragilis , Kluyveromyces lactis , Sporobolomyces singularis , 
and species of the genus Saccharomyces ), or bacteria 
(limited to  Bacillus circulans  and species of the genus 
Streptococcus ). It may contain a food used exclusively for 
bulking, powdering, diluting, stabilizing, or preserving it o r 
for adjusting its activity. It may also contain a food additive 
used for bulking, powdering, diluting, st abilizing, or 
preserving it or for adjusting its pH or activity.  Definition  -Galactosidase  is an enzyme that hydrolyzes 
-D-galactosidic  linkages. It is derived from animal organs 
or the culture of filamentous fungi (limited to Aspergillus 
niger , Aspergillus oryzae , Penicillium multicolor , and Rhizopus 
oryzae ), yeasts ( Kluyveromyces fragilis , Kluyveromyces 
lactis , Sporobolomyces singularis , and species of the genus 
Saccharomyces ), or bacteria (limited to  Bacillus circulans  
and species of the genus Streptococcus ). It may contain a food 
used exclusively for bulking, powdering, diluting, 
stabilizing, or preserving it or for adjusting its activ ity. It 
may also contain a food additive used for bulking, 
powdering, diluting, st abilizing, or preserving it or for 
adjusting its pH or activity.  
Fructosyl Transferase  Definition  Fructosyl Transferase  is an enzyme that 
transfers the fructosyl  group of sugars. It is derived from 
the culture of filamentous fungi (limited t o Penicillium 
roqueforti  and species of the genera  Aspergillus  and Aureo 
basidium ) or bacteria (limited to  Microbacterium 
saccharophilum , Zymomonas mobilis , and species of the 
genera Arthrobacter  and Bacillus ). It may contain a food  
used exclusively for bulking, powdering, diluting, 
stabilizing, or preserving it or for adjusting its activity. It 
may also contain a food additive used for bulking, 
powdering, dilutin g, st abilizing, or preserving it or for 
adjusting its pH or activity.   Definition  Fructosyl Transferase  is an enzyme that 
transfers the fructosyl group of sugars. It is derived from 
the culture of filamentous fungi (limited t o Penicillium 
roqueforti  and species of the genus  Aspergillus ) or bacteria 
(limited to  Microbacterium saccharophilum , Zymomonas 
mobilis , and species of the genera Arthrobacter  and 
Bacillus ). It may contain a food  used exclusively for bulking, 
powdering, diluting, stabilizing, or preserving it or for 
adjusting its activity. It may also contain a food additive 
used for bulking, powdering, diluting, st abilizing, or 
preserving it or for adjusting its pH or activity.