Amylase (E1100)

Purpose and Function

Amylase is an enzyme that breaks down starch into simpler sugars such as maltose and glucose. In food production, it is used as a stabilizer and flavor enhancer, particularly in baking, brewing, and the production of syrups. It improves dough handling, enhances bread texture, and increases shelf life by preventing staling. It is also used in the production of sweeteners and fermented beverages.

Outside of food, it is used in detergents for stain removal and in medical diagnostics to assess pancreatic function.

Potential Risks and Side Effects

Amylase is generally considered safe for consumption. However, excessive intake may cause gastrointestinal discomfort, such as bloating or diarrhea, due to the rapid breakdown of carbohydrates. Individuals with enzyme allergies or sensitivities should avoid products containing amylase. Occupational exposure to amylase powder in industrial settings may cause respiratory irritation or allergic reactions.