E1100: Alpha-Amylase

What is E1100?

Alpha-amylase (E1100) is an enzyme, a protein that speeds up a specific chemical reaction. It breaks down starch into smaller sugars and dextrins, the same job performed by amylase in human saliva.

Origin and production

Food amylases are mostly produced by fermentation with fungi such as Aspergillus or with bacteria, sometimes using genetically modified strains. They can also come from malted cereals.

Why is it used?

In baking, amylase supplies yeast with sugars, improves crust colour and volume, and slows the staling of bread. It is also used in starch processing, brewing and some protein powders and frozen foods.

Vegan, vegetarian and halal

Microbial and malt-derived amylases are generally suitable for vegans and vegetarians. Because enzymes are often used as processing aids, they may not always appear on the label.

Safety and regulation

In the EU, food enzymes are regulated under a dedicated framework separate from food additives, and EFSA evaluates individual enzyme preparations. Amylase is denatured by baking temperatures.

Common in