E1100 · Flour treatment agents
Alpha-Amylase
A safe, natural enzyme destroyed during baking.
- Category
- Flour treatment agents
- Vegan
- Yes
- Vegetarian
- Yes
What it is
An enzyme that breaks down complex starches into simple sugars, commonly used to improve bread volume.
How it is used in food
Breaks down starches into simpler sugars, improving dough fermentation and bread volume.
Commonly found in- Bread
- Brewing
Health and safety
No known risks at dietary intake; the enzyme is completely destroyed during the baking process.
Generally Recognised as Safe (GRAS) for use as a baking and brewing processing aid.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E1100
Worth knowing
It is naturally present in human saliva to help begin the digestion of carbohydrates.
Conclusion
A safe, natural enzyme destroyed during baking.
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Open the appEntry last reviewed 2026-07-28.
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