Amylases (E1100): What It Is and Is It Safe?
A group of starch-degrading enzymes (alpha-amylase, beta-amylase, glucoamylase) that catalyse the hydrolysis of starch into sugars. Used extensively in bread baking to improve fermentation, extend softness and shelf life, and improve crumb texture. Also used in brewing and glucose syrup production. Derived from cereal grains (malt), fungal sources (Aspergillus oryzae), or bacterial sources (Bacillus subtilis). Inactivated by baking temperatures. Considered safe by EFSA and FDA.
- Category
- Food Enzyme / Processing Aid
- Typically used in
- Bread and baked goods, beer and brewing, glucose/fructose syrups, digestive enzyme supplements
- Regulatory status
- Approved EU/USA/UK.
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Related additives
Products containing Amylases
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