Alpha Amylase

Alpha-amylase is an enzyme that breaks down starches into smaller sugars. It is naturally found in the saliva and digestive systems of humans and other animals, as well as in many microorganisms like bacteria and fungi. For food use, it is typically produced through fermentation by selected strains of bacteria or fungi.

Manufacturers add alpha-amylase to baked goods to improve dough handling, increase loaf volume, and create a softer crumb. It helps break down starches in flour, which can contribute to browning and flavor development. It is commonly found in products like cakes, cookies, muffins, and bread.

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 by the body. International bodies like JECFA have evaluated alpha-amylase, and it is widely used globally. There are no significant health controversies associated with its typical consumption.