Safe
E1100 — Amylase
Enzyme
E1100 (Amylase), a enzyme, is rated "safe": no significant concern. A starch-breaking enzyme used as a processing aid in baking and brewing. Same enzyme your saliva makes. Deactivated by heat during cooking.
What is Amylase?
A natural enzyme that breaks starch into sugars. Used in baking (to speed fermentation and improve crumb), brewing, and to make corn syrup. The same enzyme your saliva produces.
What does it do to the body?
Deactivated by heat in cooking and finishing processes, so the final food contains little or none. No safety concern.
What regulators say
EFSA and the FDA both treat the food enzyme family as safe with no numerical acceptable daily intake.
Risk rating: Safe
Cleared by EFSA with no significant concern at typical dietary exposure. Common, well-studied, and not a reason to put a product back on the shelf.
Frequently asked questions
Is E1100 (Amylase) safe?
EFSA and the FDA both treat the food enzyme family as safe with no numerical acceptable daily intake.
What is E1100 (Amylase)?
A natural enzyme that breaks starch into sugars. Used in baking (to speed fermentation and improve crumb), brewing, and to make corn syrup. The same enzyme your saliva produces.
What does Amylase do to the body?
Deactivated by heat in cooking and finishing processes, so the final food contains little or none. No safety concern.
What are other names for E1100?
E1100 is also known as amylase.