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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Alpha-amylase is generally considered safe and beneficial as it aids in the breakdown of complex starches into simpler sugars. While it is a protein, it is used in such small quantities in food processing that its caloric contribution to your diet is negligible.
Its primary benefit is assisting in the digestion of complex carbohydrates, which can reduce digestive strain. In food production, it helps create textures that are easier to chew and digest by pre-processing starches into more manageable sugars.
Pure alpha-amylase contains approximately 400 calories and 100g of protein per 100g, with zero carbohydrates or fats. However, because it is an enzyme used in tiny amounts (often milligrams), it does not significantly impact the nutritional profile of the final food product.
Most commercial alpha-amylase is vegan as it is typically derived from fungi or bacteria. However, some forms can be derived from animal sources like porcine pancreas, so it is important to check the manufacturer's source if you follow a strict vegan diet.
Pure alpha-amylase is a protein enzyme and is naturally gluten-free. However, it is frequently used in wheat-based baking, so individuals with Celiac disease should ensure the enzyme was not produced using a growth medium containing gluten or processed in a facility with cross-contamination.
In baking, it is added to dough to break down starches into sugars that yeast can consume, which improves dough elasticity and volume. This process also enhances crust browning through the Maillard reaction and improves the overall texture and shelf life of the bread.
alpha-amylase enzyme is a versatile ingredient found in cuisines around the world. With 400 calories per 100g and 100 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the food additive category with complete nutrition information.
View all food additive →Discover 1 recipes featuring alpha-amylase enzyme with step-by-step instructions.
Browse recipes →In the brewing process, alpha-amylase is essential for converting the starches in malted grains into fermentable sugars. This allows the yeast to produce alcohol and carbon dioxide, which are necessary for beer production and flavor development.
Yes, alpha-amylase is a digestive enzyme naturally produced in human saliva and the pancreas. Taking it as a supplement or consuming foods processed with it can help individuals who have difficulty breaking down complex carbohydrates, potentially reducing bloating.
Alpha-amylase should be stored in a cool, dry place, away from direct sunlight and moisture, to maintain its enzymatic activity. Many powdered forms are best kept in airtight containers in the refrigerator to prevent the protein from denaturing over time.
In its pure form, alpha-amylase is generally tasteless or has a very mild, neutral flavor. Because it is used in extremely small concentrations, it does not directly change the flavor of food, though it may indirectly increase sweetness by releasing sugars from starches.