E1100 - Amylase

Author: Maryam Ayres Time for reading: ~0 minutes Last Updated: January 27, 2026

CHAPTERS (Table Of Contents)

There Are 3 Types Of Amylase:

Amylase (food supplement E 1100) is a digestive enzyme, glucosyl hydrolase, which breaks down starch into oligosaccharides. In 1833, the French chemist Anselm Paya described diastasis - an enzyme

Amylase (food supplement E 1100) is a digestive enzyme, glucosyl hydrolase, which breaks down starch into oligosaccharides. In 1833, the French chemist Anselm Paya described diastase, an enzyme that breaks down starch into maltose. Thus, amylase becomes the first enzyme studied. It is contained in saliva, which is the first stage of food processing.

There are 3 types of amylase:

Alpha-amylase

Salivary amylase and pancreatic amylase belong to this type. The substance is contained in the body of animals as a major food enzyme; it is also found in some plants.

Beta-amylase

Beta-amylase is an enzyme present in bacteria, fungi and plants, but absent in animals. The presence of this substance explains the sweet taste of ripe fruit (because the enzyme breaks down starch into sugar)

Gamma-amylase

Gamma-amylase is the most active amylase in an acidic environment.

In the food industry, this substance is used as an improver in flour and bread; adding it to the dough, amylase gives a specific taste to the bread and helps the dough to rise.

Sometimes the additive E 1100 accelerates the fermentation process.

E1100 - Amylase

CHAPTERS (Table Of Contents)

There are 3 types of amylase:

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