E1100 – Alpha-Amylase: Food Processing Enzyme
E1100 is the EU designation for alpha-amylase, an enzyme used in food processing as a processing aid, for example in baking and starch production.
Things worth knowing about "E1100"
E1100 is the EU designation for alpha-amylase, an enzyme used in food processing as a processing aid, for example in baking and starch production.
What is E1100?
E1100 is the European Union designation for alpha-amylase, an enzyme belonging to the hydrolase family. It breaks down starch (polysaccharides) into smaller sugar molecules and occurs naturally in many living organisms, including in human saliva and the pancreas. In the food industry, alpha-amylase is widely used as a processing aid.
Origin and Sources
Alpha-amylase used in food production is derived from a variety of sources:
- Animal-derived: from the pancreas of pigs or cattle
- Plant-derived: from barley malt or other cereal grains
- Microbial: from bacteria such as Bacillus subtilis or moulds such as Aspergillus oryzae
Microbial sources are the most commonly used in modern food production due to their cost-efficiency and scalability.
Mechanism of Action
Alpha-amylase catalyses the hydrolysis of alpha-1,4-glycosidic bonds in starch molecules, producing shorter sugar chains called dextrins, as well as maltose and glucose. This breakdown significantly alters the texture, sweetness, and consistency of starch-containing foods.
Applications in the Food Industry
- Baked goods: Improves dough handling, increases dough stability, and extends the shelf life and freshness of bread
- Brewing: Breaks down starch into fermentable sugars during beer production
- Starch processing: Production of glucose syrup, maltodextrin, and other starch derivatives
- Fruit juices and beverages: Clarification of starch-containing fruit juices
- Textile industry (non-food): Desizing of fabrics
Approval and Regulation
Within the European Union, E1100 (alpha-amylase) is approved as a food enzyme. Enzymes are legally classified as processing aids and therefore generally do not need to be listed on food labels, as they no longer have a technological function in the finished product. Safety assessments are conducted by the European Food Safety Authority (EFSA).
Safety and Tolerability
Alpha-amylase is generally regarded as safe (GRAS) and is easily digested by the human body since it is an enzyme naturally produced by the body itself. However, the following points should be noted:
- Allergies: In individuals with baker's asthma or sensitisation to fungi, microbial alpha-amylase may trigger allergic reactions, particularly through inhalation in occupational settings (occupational allergen).
- Heat sensitivity: The enzyme is inactivated by the high temperatures reached during baking, meaning that no enzyme activity is typically present in the finished food product.
- No known toxicity: When used as intended in food production, no toxic effects are known.
Differences Between Amylase Types
In addition to alpha-amylase (E1100), there are other types of amylases:
- Beta-amylase: Cleaves starch from the chain ends, producing mainly maltose; important in the malting of grain.
- Gamma-amylase (glucoamylase): Fully breaks down starch into glucose; used in the production of glucose syrup.
References
- European Food Safety Authority (EFSA): Scientific Opinion on the safety and efficacy of alpha-amylase from Bacillus subtilis for use in food for humans. EFSA Journal, 2021.
- Bauer, F. et al.: Food Enzymes – Fundamentals and Applications. Springer Verlag, 2019.
- World Health Organization (WHO) / FAO: Combined Compendium of Food Additive Specifications – Amylases. JECFA Monographs, Geneva.
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