Amylolytic Enzymes

Amylolytic enzymes are proteins that help break down starch (a type of carbohydrate) into simpler sugars. They are naturally found in many plants, fungi, and bacteria. Manufacturers often produce them through fermentation processes using specific microorganisms.

These enzymes are used in baking to improve dough handling and the texture of finished products like bread and crackers. They can also help create desirable browning and sweetness by breaking down starches into sugars, which then caramelize during baking.

In the US, amylolytic enzymes are generally recognized as safe (GRAS) by the FDA for use in food. They are widely used and considered safe when consumed at typical levels. International bodies like JECFA have also evaluated enzymes used in food processing.