Amylases

Amylases are a family of enzymes that catalyse the hydrolysis of starch, breaking glycosidic bonds and releasing maltose, glucose, and shorter oligosaccharides. Alpha-amylase and beta-amylase are the two main types used as food additives: alpha-amylase cleaves randomly within starch chains to reduce viscosity and produce fermentable sugars, while beta-amylase removes maltose units from chain ends. In bread-making, added amylases supplement the naturally occurring enzymes in flour, improving dough fermentation (by providing more yeast-available sugars), increasing loaf volume, extending softness, and improving the overall quality and shelf life of the finished bread.

No JECFA numerical ADI has been assigned to amylases, reflecting their classification as enzyme food additives that are proteins, completely denatured and inactivated during the baking process. Amylases are the same class of enzymes present in human saliva and the pancreas, and dietary exposure to enzyme proteins is handled through normal protein digestion. As processing aids, they are used at low concentrations and their functional significance in the final product is achieved before the product reaches consumers.

Amylases are approved in the EU as E1100 and in virtually all global food markets for use in bread-making, flour treatment, brewing, and starch processing. The specific amylase preparations used are typically derived from fungal (Aspergillus oryzae) or bacterial (Bacillus subtilis) fermentation sources, or from plant sources such as malt. These production organisms are well characterised and safe for food use. Consumers who scan ingredient lists may not see E1100 listed frequently, as enzyme processing aids are sometimes exempt from labelling requirements in finished products. Amylases are among the most widely used and well-established enzyme food additives.