Amylase
This is what the ingredient is.
Amylase is an enzyme that breaks down starch into sugars, naturally present in saliva and pancreatic secretions.
Here is why it shows up on the label.
Used in bread making to improve fermentation and crust color. Also used in brewing and syrup production.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it. Considered processing aid, often not declared on labels.
Here is what research has found.
Natural enzyme in human digestion. Microbial and fungal sources used in food processing. Long history of safe use.
Here are a few things worth knowing.
Generally safe. May cause allergic reactions in workers with occupational exposure. Not typically a consumer concern.
Sources
- FDA CFR 21
- EFSA Scientific Opinion
- Journal of Food Science
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.