Amylase (Food Enzyme)

Last reviewed October 19, 2026

In plain words: Amylase is an enzyme that cuts starch into smaller sugars. Food amylases are made by fermenting microbes and are used in baking, brewing, starch syrups and juice processing.

What the evidence review says

Amylase is an enzyme that breaks starch into sugars, used in baking and brewing. We found no notable concern for people eating the finished food; EFSA evaluations of specific preparations found no genotoxicity concern. The documented harm is asthma in bakers who breathe in enzyme dust at work. EFSA said a food allergy reaction cannot be ruled out but is unlikely.

No notable concern for toxicity to people eating the finished food. EFSA evaluations of specific α-amylase preparations find no genotoxicity concern and very large margins between the no-effect dose in rats and dietary exposure. The documented harm is occupational asthma and rhinitis in bakers who inhale enzyme dust. Fungal α-amylase (Asp o 21) is a known respiratory allergen. EFSA says a dietary allergic reaction cannot be ruled out but the likelihood is low because residues in food are minute. 'Enzymes (amylase)' on a label does not say which strain was used; safety conclusions are strain-specific.

• Source: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), EFSA J, 2023 · doi:10.2903/j.efsa.2023.7912
• Source: Houba R et al., Am J Respir Crit Care Med, 1996 · doi:10.1164/ajrccm.154.1.8680668

For information only, not medical advice. Studies and agency opinions are credited to the authors and agencies who published them; they aren't affiliated with and don't endorse Let Me Scan That or any product. Report an error

This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.