Asparaginase

Asparaginase suppliers and sourcing guide

Asparaginase is an enzyme that converts the amino acid asparagine to aspartic acid and ammonia. Food-grade asparaginase is made by fermenting Aspergillus oryzae, Aspergillus niger or Bacillus subtilis, then filtering, concentrating and formulating the enzyme as a liquid or granulate. Food makers add it to dough, potato products and green coffee to lower asparagine before baking, frying or roasting, which limits acrylamide formation.

See suppliers What to ask for on the COA

Category: Enzymes
Also known as: L-Asparaginase · L-Asparagine amidohydrolase · EC 3.5.1.1
Facts checked: November 2026

Forms and grades of asparaginase

Suppliers sell different products under the same name. Specify the one you need.

Liquid concentrate
Stabilized liquid for dosing into dough water or potato blanching baths.
Granulate or powder
Dry grades for blending into flour and dry mixes.
Strain-specific products
Products from different production organisms (A. oryzae, A. niger, B. subtilis) with different pH and temperature ranges; match the grade to your process.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Asparaginase activity: Activity by ammonia release from L-asparagine, in ASNU or the supplier's stated units per gram or mL.
Production strain and antibiotic activity: Absence of the production organism and of antibiotic activity in the finished preparation, as FCC asks for microbial enzymes; ask for a statement of the strain and whether it is genetically modified.
Heavy metals: Lead (and often arsenic, cadmium and mercury) by ICP-MS, reported against FCC enzyme-preparation limits or the supplier's specification.
Microbiology: Total plate count, coliforms, E. coli and Salmonella, reported against the Food Chemicals Codex (FCC) general limits for enzyme preparations or the supplier's tighter specification.
Loss on drying: Moisture for powders by loss on drying; enzyme activity holds up better in dry product, so moisture above spec is a warning sign for activity loss in storage.
Formulation components: Identity and level of carriers, stabilizers (such as glycerol or sorbitol) and preservatives.

Storage, lots and expiry

Storage and shelf life

Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.

Lots and expiry dates

Activity varies from lot to lot, so record the measured activity and its unit for each lot and set the dose from it rather than from the nominal value. Record the production organism, carrier and any stabilizer or preservative, and rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

GRN 201, for asparaginase from Aspergillus oryzae (Novozymes), for reducing asparagine in wheat dough-based products and potato products, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
GRN 214, for asparaginase from Aspergillus niger (DSM Food Specialties), closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
Health Canada's List of Permitted Food Enzymes includes asparaginase (item A.6) from Aspergillus niger, Aspergillus oryzae and Bacillus subtilis strains.
Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Asparaginase suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking asparaginase suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of asparaginase can brands buy?

Common forms include liquid concentrate, granulate or powder and strain-specific products. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for asparaginase include?

Expect asparaginase activity, production strain and antibiotic activity, heavy metals, microbiology, loss on drying and formulation components, each with its method, specification and result for that lot.

How should asparaginase be stored?

What is the regulatory status of asparaginase?

GRN 201, for asparaginase from Aspergillus oryzae (Novozymes), for reducing asparagine in wheat dough-based products and potato products, closed with FDA having no questions. GRN 214, for asparaginase from Aspergillus niger (DSM Food Specialties), closed with FDA having no questions. Health Canada's List of Permitted Food Enzymes includes asparaginase (item A.6) from Aspergillus niger, Aspergillus oryzae and Bacillus subtilis strains.

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