Amylase

(in 1,030 products)

1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

2. Biologics - Biological components such as amino acids and its derivatives which modifies certain functions

3. Dietary / Nutritional Supplement - Vitamins, minerals, proteins, fatty acids or probiotics that improves nutritional intake

4. Flavor / Flavoring / Flavor Enhancer - Provides or enhances a particular taste or smell.

An amylase is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.

When used as a food additive, amylase has unapproved E number E1100 and may be derived from pig pancreas or mold fungi.

1. E-numbers which are not found in EU FOOD

- "E1100"