E1100 - Alpha-Amylase

Origin

Alpha-amylase (E1100) is an enzyme that belongs to the hydrolase class, specifically glycoside hydrolases. It is naturally produced by various organisms, including bacteria (e.g., *Bacillus subtilis*), fungi (e.g., *Aspergillus oryzae*), plants (e.g., barley malt), and animals (including humans, where it is found in saliva and pancreatic juice). Commercially, alpha-amylase is often produced through microbial fermentation using selected strains of bacteria or fungi.

Usage

In the food industry, alpha-amylase is used for several purposes:

• Starch Hydrolysis: It breaks down starch into smaller sugars (dextrins, maltose, glucose), modifying the texture and sweetness of food products.
• Baking: Improves dough handling, increases loaf volume, and enhances crumb softness in bread and other baked goods.
• Brewing: Used in the brewing process to convert starches into fermentable sugars for alcohol production.
• Fruit Juice Processing: Reduces viscosity and clarifies fruit juices.
• Cereal Processing: Aids in the liquefaction and saccharification of cereal mashes.

Side Effects

Alpha-amylase is generally recognized as safe (GRAS) by regulatory bodies like the FDA when used in accordance with good manufacturing practices. As an enzyme, it is typically inactivated during processing (e.g., by heat). Allergic reactions are rare but possible, particularly for individuals with sensitivities to the microbial source from which the enzyme was derived. No ADI (Acceptable Daily Intake) has been specifically established for alpha-amylase, as it is considered safe at levels typically used in food processing.

Regulatory Status

Alpha-amylase is permitted for use as a food additive in many countries, including the United States, the European Union, and others. Regulations typically specify the source of the enzyme and the conditions under which it can be used. In the EU, it is listed as E1100. Regulatory bodies like the European Food Safety Authority (EFSA) and the FDA have evaluated the safety of alpha-amylase for its intended uses in food production.