E1100 – Amylases
Flour treatment agentDescription
Enzyme produced by fermentation of Bacillus species or Aspergillus oryzae
Notes
E1100 is amylase, an enzyme that breaks down starch into simpler sugars. It's produced through fermentation using beneficial bacteria like Bacillus species or fungi such as Aspergillus oryzae (the same microorganism used to make soy sauce and miso). These microorganisms are grown in controlled environments where they naturally produce the amylase enzyme, which is then harvested, purified, and concentrated for use in food production. This enzyme serves as a processing aid in baking and food manufacturing, where it helps break down starches in flour and other ingredients. You'll find it working behind the scenes in bread, baked goods, brewing, and starch processing. It improves dough texture, helps create better bread volume, and can convert starches into sugars that yeast can more easily use during fermentation. Amylase is generally considered natural since it's produced by living organisms and is actually present in human saliva and pancreas where it helps us digest starchy foods. It's suitable for vegetarians and vegans when produced through microbial fermentation. Most amylase used in food production today comes from these microbial sources rather than animal sources, making it widely acceptable across different dietary preferences and religious requirements.