Amylase (Starch-Degrading Enzyme) — Hidden Processing Agent — Is It Vegan?
Also known as: Alpha-amylase, Beta-amylase, Diastase, E1100
Vegan
No animals or animal-derived substances are involved in producing this agent.
Not required on labels
Listed as 'alpha-amylase', 'amylase', or 'enzyme' in bread ingredient lists. Often not declared when used as a processing aid below carry-over levels.
Source
Produced primarily by microbial fermentation — from Bacillus subtilis, Aspergillus oryzae, or Aspergillus niger. Also present naturally in saliva and malt barley. Microbial and malt-derived amylase are vegan.
Used In
Bread baking (improves crust colour, crumb structure, and shelf life), beer brewing (converts starch to fermentable sugars), glucose syrup production, paper manufacturing, textile desizing.
How to Avoid
No need to avoid — microbial and malt amylase are vegan.
Editorial Notes
Amylase is one of the most extensively used industrial enzymes globally. In bread baking, added fungal amylase supplementation is now standard in commercial baking — it improves dough handling, bread volume, and extends shelf life by slowing staling. Malt (from germinated barley) contains naturally occurring beta-amylase and is a traditional, vegan-friendly amylase source in brewing.