Monday, March 15, 2010

Food Additives: A-Amylase

What it is:
Enzyme: Used in processing of syrups, baked goods, and brewing.

What we know:
Amylase is a group of enzymes that catalyze the conversion of starches to their glucose subunits. Amylase enzymes are used extensively in bread making to break down complex sugars such as starch (found in flour) into simple sugars. Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2. This imparts flavor and causes the bread to rise. They are also used as a digestive aid and to treat inflammation in the musculoskeletal system. While Amylase enzymes are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread.

The FDA permitts the use of Amylase enzyme produced in Bacillus stearothermophilus, a bacteria strain, and it is generally recognized as a safe (GRAS) substance.


Other Names:

Alpha-Amylase; Amylase Enzyme; Diastase; Glycogenase; Ptyalin; A-Amylase; Alpha Amylase

Source:
FDA, M. Ash, I. Ash, Handbook of food additives (Synapse Information Resources, Endicott, NY, ed. 2nd, 2002), pp. xiii, 1079

For more information on food additives visit the LABELWATCH ingredient glossary at
www.labelwatch.com.

Here's to your health!

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