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Amylase (Amylase, E1100)
Amylase is called an enzyme, an enzyme that breaks down starch to oligosaccharides, that is, it is an enzyme necessary for the digestive process. Amylases are registered as a dietary supplement related to additional substances (calorizator). In the international classification of food additives, amylases have an index of E1100.
General characteristics of the E1100
Amylases were the first enzymes discovered chemically. In 1833, the Frenchman Anselm Payen obtained diastase, which is an enzyme that can break down starch to maltose. Amylases have several varieties, so they are either powdered substances from yellowish-brown to white, or aqueous solutions of a rich amber color, or dark yellow pastes. There are three types of amylase:
- α-amylase, or a calcium-dependent enzyme, is present in animals and humans;
- beta-amylase, present in plants, fungi, and bacteria, causes the sweetness of fruits and berries;
- gamma-amylase, active in an acidic environment.
Benefits and harms of Amylase
Amylase is produced by the salivary glands and the pancreas of the body, an enzyme necessary for the digestive process. The sweet taste that appears after prolonged chewing of products containing starch is provoked by the amylase present in the saliva. Amylases are necessary for the normal process of digestion.
Application of E1100
E1100 is used in the food industry as a flour improver in the production of dough and bread, gives the finished product a lush and specific taste. It is used as an ingredient in pancreatic medicines that promote the normalization of digestion. It is also found in the composition of washing powders, decomposing the starch present in the laundry.
Use of E1100 (Amylase)
On the territory of our country, E1100 has not been included in the list of “Food additives for food production” according to the SanPiN 2.3.2.2364-08 standards since 2008.