An enzyme found in human saliva as well as made in the pancreas to digest starches. When used as a food additive amylase can be produced from three different sources: bacteria (non-pathogenic strains), fungus, and swine. It is often used to break down starch molecules before yeast is added to aid in the action of the yeast.
It is used as an anti-inflammatory medicinally.
baked goods, bread, flours, food starches, modified food starch, some dairy products
Possible Health Effects
Unknown, May be Genetically Engineered or Modified, May be of Animal Origin
In The News
December 7, 2010 - Food Navigator: Bread enzyme gives softness, better sliceability and longer shelf life, says DSM.
Copyright February 18, 2012 Be Food Smart
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