E-numbers / Other additives / E1109
also: Polygalacturonase · Pectin lyase · Pectinesterase
A naturally derived enzyme that breaks down pectin in fruit, used to clarify fruit juices, wines and ciders during production. It is regulated in the UK and EU as a food enzyme, not as a food additive; it does not appear on the UK FSA approved-additives list and the 'E1109' designation is not confirmed by the current UK regulated-products register.
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Pectinase is a group of enzymes (including polygalacturonase, pectinesterase and pectin lyase) that break down pectin, the structural polysaccharide found in plant cell walls and fruit pulp.
Pectinase is a group of enzymes (including polygalacturonase, pectinesterase and pectin lyase) that break down pectin, the structural polysaccharide found in plant cell walls and fruit pulp. Commercial preparations are most commonly derived from the fungus Aspergillus niger, a mould widely used in food enzyme production. The enzyme is a protein, not a synthetic chemical.
Pectin forms a gel-like network in fruit pulp that makes freshly pressed juice cloudy and viscous. Pectinase hydrolyses the pectin chains into smaller fragments, causing the pulp particles to clump and settle or be filtered out. This clarifies juice and reduces its viscosity so it flows and filters easily. In winemaking and cidermaking it improves juice yield from crushed fruit. The enzyme is typically heat-inactivated during pasteurisation and is not active in the final product.
Fruit juices (apple, grape, orange, berry), wine, cider, fruit nectars, fruit concentrates, and some jams where clarification or improved yield is needed. Because pectinase commonly qualifies as a processing aid, it need not appear on the ingredient list at all under EU and UK food law. When declared, it may appear as 'pectinase' or 'food enzyme (pectinase)'.
The European Food Safety Authority has assessed multiple commercial pectinase preparations derived from Aspergillus niger strains. These evaluations examined whether the preparations are genotoxic and whether exposure via food is of concern. EFSA concluded that the preparations evaluated raised no genotoxicity concern and that dietary exposure from their use in juice and wine processing does not raise a safety concern. No numerical ADI was set, consistent with EFSA's standard approach for food enzymes where exposure is considered low.
EFSA assessed a pectinase preparation (containing polygalacturonase, pectinesterase, pectin lyase and arabinofuranosidase activities from Aspergillus niger) and concluded it raised no genotoxicity concern and the dietary exposure estimate did not indicate a safety risk.
A further EFSA opinion on an extension of use of the same Aspergillus niger PEC pectinase preparation reached the same conclusion: no genotoxicity signal and no safety concern at the exposure levels arising from permitted food uses.
Pectinase is used at the processing stage and is typically inactivated by heat (pasteurisation or thermal treatment) before the food reaches the consumer. Where it qualifies as a processing aid under EU and UK food law, it does not need to be declared on the ingredient list because it has no technological function in the final food. The residual enzyme protein, if any, is present at trace levels.
Under EU Regulation 1332/2008 on food enzymes, enzymes used solely as processing aids are assessed under separate enzyme legislation and need not appear on the ingredient list if they are without technological effect in the finished food.
Pectinase is a protein derived from Aspergillus niger mould. In theory, individuals with documented Aspergillus sensitivity or mould allergies could react to residual enzyme protein. In practice, processing, filtration and heat-inactivation reduce residue to very low levels, and there are no regulatory requirements to declare pectinase as an allergen. No widespread reports of allergic reactions to pectinase in food exist in the published literature, and it does not appear on any UK or EU declarable allergen list.
Fungal enzyme preparations can carry trace amounts of fungal protein with theoretical allergenic potential, but pectinase derived from Aspergillus niger is not included on the UK or EU list of 14 declarable allergens.
People with severe mould allergies (particularly to Aspergillus species) may wish to be aware that pectinase is fungal-derived, though residues in finished juice, wine or cider are typically negligible after processing. Pectinase is not on any declarable allergen list, so labels will not flag it for allergy purposes. If in doubt, contact the manufacturer.
Pectinase is one of the most long-established food processing enzymes in use. It is derived from a mould but functions as a protein catalyst that is destroyed by heat and leaves negligible residue in the final drink or food. EFSA has reviewed multiple commercial preparations in recent years and found no genotoxicity or dietary exposure concern. It is not on any EU or UK banned list and carries no IARC classification. Note that pectinase is regulated as a food enzyme rather than a food additive and does not appear on the standard UK FSA approved-additives (E numbers) list; the 'E1109' code reflects an informal or historical designation rather than a confirmed position on that register.
No. Pectinase is a permitted food enzyme in both the UK and EU. It is regulated under food enzyme legislation (Regulation 1332/2008) rather than as a food additive, and has been assessed by EFSA in recent years with no grounds to restrict it found.
No. The UK FSA approved-additives list at food.gov.uk covers food additives with E numbers under Regulation 1333/2008. Pectinase is a food enzyme regulated under the separate Regulation 1332/2008 and does not appear on that additives list. The 'E1109' designation is not confirmed by the current UK regulated-products register.
Very little if any. Pectinase is a protein enzyme that is heat-inactivated during pasteurisation and further removed by filtration. Where it qualifies as a processing aid, it is not required to appear on the label because it has no technological function left in the finished product.
Fruit juices (apple, grape, berry), wines, ciders, fruit nectars and some fruit concentrates. It is used at the production stage to clarify juice and improve yield from crushed fruit. It may not appear on the label at all if it is used solely as a processing aid.
Yes. Pectinase is produced by fermenting Aspergillus niger mould and contains no animal-derived ingredients. However, some fruit juices and wines use additional processing agents (such as isinglass, gelatin or casein) that are not vegan, so check the full label or contact the producer if veganism is a concern.
Last reviewed: 20 June 2026
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