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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use alpha-amylase as a processing aid to improve dough handling and texture in …
What it is
Alpha-amylase is an enzyme that breaks down complex carbohydrates (starches) into simpler sugars. It is naturally found in the saliva and digestive systems of humans and many animals. For food production, it is typically produced through the fermentation of microorganisms like bacteria or fungi.
Why it's used
Manufacturers use alpha-amylase as a processing aid to improve dough handling and texture in baked goods. It helps to break down starches in flour, which can lead to a softer crumb and improved crust color. It is commonly found in products like cookies, cakes, crackers, and bread.
Health notes
Alpha-amylase is generally recognized as safe (GRAS) by the FDA for use in food. As an enzyme, it is broken down during digestion and is not absorbed into the body. International bodies like JECFA have evaluated alpha-amylase and found it to be safe for consumption. There are no widespread health concerns associated with typical dietary intake.
Allergen info
Alpha-amylase itself is not one of the major allergens. However, if it is derived from wheat or barley, it may contain gluten. Manufacturers should be consulted for specific product information.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.
Goya Foods, Inc.
Original Toast
389kcal
11.1Protein
5.6Fat
72.2Carbs