Fungal Amylase
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What it is
Fungal amylase is an enzyme that breaks down starch into simpler sugars. It is produced by certain types of fungi, often Aspergillus species, through a fermentation process. These fungi are grown in controlled conditions, and the amylase enzyme is then extracted and purified for use in food.
Why it's used
Manufacturers add fungal amylase to baked goods like cookies and pizza crusts to improve dough texture and volume. It helps break down starches in flour, which can lead to a softer crumb and better browning. It is also used in some pasta and macaroni products.
Health notes
Fungal amylase is generally recognized as safe (GRAS) by the FDA for use in food. It functions as a processing aid, and any residual amounts are typically broken down during digestion. International bodies like JECFA have evaluated amylases, and EFSA has also assessed enzymes used in food. No significant health concerns are associated with its use at typical levels in food.
Allergen info
Fungal amylase is not derived from any of the nine major allergens. It does not contain gluten.