Digestive Enzyme Blend: Amylases

Amylases are a group of enzymes that break down starch into sugars. They are naturally found in the human body, as well as in plants like grains and in microorganisms such as yeast and bacteria. For food use, amylases are typically produced through fermentation using carefully selected strains of bacteria or fungi.

Manufacturers add amylases to baked goods and other starchy foods to improve texture, volume, and shelf life by breaking down starches. They can also be used in the production of sweeteners like high-fructose corn syrup. Amylases are often found in protein powders and digestive supplements.

Amylases are generally recognized as safe (GRAS) by the FDA for use in food. They are essential for digesting carbohydrates in the human diet. International bodies like JECFA have evaluated amylases, and they are widely used in food production without significant controversy at typical intake levels. No numeric limits have been set by JECFA.