Amylase
Flavor EnhancersStabilizers
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Amylase is an enzyme that breaks down starch into simpler sugars, used to improve dough handling, enhance bread texture, and increase shelf life by preventing staling in baking, brewing, and syrup production.
Commonly found in
- —Bread and baked goods
- —Brewed beverages
- —Syrups
Key functions
- —Improves dough handling and bread texture
- —Prevents staling and extends shelf life
Potential Risks and Side Effects
- 01Generally safe for consumption; excessive intake may cause bloating or diarrhea from rapid carbohydrate breakdown
- 02Individuals with enzyme allergies or sensitivities should avoid products containing amylase
- 03Occupational exposure to amylase powder may cause respiratory irritation or allergic reactions