Chemical x Dictionary

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What is Amylase or E1100?

Amylase is an enzyme that is added to food to break down carbs to simple sugars. This is primarily used as a flour treatment agent to raise breads. It is also used as a binder, dietary or nutritional supplement and flavour enhancer

What are the other names this ingredient is also known as ?

Amylase. Cereal Amylase, Dough Improver (Amylase (E1100), Enzyme (E1100), Enzymes (INS 1100), Flour Treatment Agent (INS 1100), Improver [1100(i)]

What products is it used in?

Amylase is used to break down starch that gives out a sweet taste and causes bread to rise and hence is mainly used in baking of breads and brewing. It is also used as a flavour enhancer. It also enables low gluten flour to rise and bake. It retains the physical characteristics of food and cosmetics as a binder, it can be found in vitamins, minerals, proteins, fatty acids or probiotics for nutritional intake and is used as a flavour enhancer. 

Is this ingredient bad for me?

When consumed in large quantities or continuous exposure, this ingredient can cause many side effects ranging from frequent urination, excess thirst or asthma.

What is the source of this ingredient? 

Amylase can be both synthetic and natural. Natural amylase is derived from various sources, including plants and microorganisms. Synthetic amylase, on the other hand, refers to an enzyme produced through genetic engineering or other artificial means. The context of its use determines whether it is considered natural or synthetic. This ingredient may not be considered vegan or vegetarian as when it is sourced as a food additive, it may be derived from pig pancreas or mould fungi. 

What should you do?

Avoid when possible 

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