alpha-Amylase and glucoamylase from Aspergillus oryzae, var.
alpha-Amylase and glucoamylase from Aspergillus oryzae, var.INS 1100
This is a single preparation containing two enzymes from Aspergillus oryzae, specified by JECFA separately from the alpha-amylase alone. JECFA records its use in hydrolysing cereals and starch, and in fruit and vegetable products, beverages, sugar, confectionery, bakery products and honey.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| Australia and New Zealand | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Canada | No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here. | ||
| European Union | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Great Britain | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Japan | No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance. | ||
| South Korea | No listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance. | ||
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
What it is made from
Produced by growing the mould Aspergillus oryzae and recovering both enzymes together; the preparation may be dispersed in food-grade diluents and may contain stabilisers and preservatives.
- Vegan
- Vegetarian
Compare other additives on the dietary indexes.
How JECFA defines it
The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.
INS 1100 alpha-Amylase and Glucoamylase from Aspergillus oryzae, var.
Synonyms: INS No. 1100
Assay, identification and purity criteria
Description and assay
- Specification history
- α -AMYLASE and GLUCOAMYLASE from ASPERGILLUS ORYZAE , var. Prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000), superseding tentative specifications prepared at the 41st JECFA (1993) and published in FNP 52 Add 2 (1993). An ADI was “Acceptable” established at the 31st JECFA (1987).
- SOURCES
- Produced by the controlled fermentation of non-toxicogenic and non-pathogenic strains of Aspergillus oryzae and isolated from the growth medium.
- Active principles
- alpha-Amylase (synonyms: diastase, ptyalin, glycogenase) Glucan 1,4-alpha-glucosidase (synonyms: amyloglucosidase, acid maltase, lysosomal alpha-glucosidase, exo-1,4-alpha-glucosidase)
- Systematic names and numbers
- 1,4-alpha-D-Glucan glucanohydrolase (EC 3.2.1.1)
- Reactions catalyzed
- alpha-Amylase hydrolyzes 1,4-alpha-glucosidic linkages in polysaccharides yielding dextrins, oligosaccharides and glucose. Glucoamylase hydrolyzes 1,4-alpha- and 1,6-alpha-glucosidic linkages in polysaccharides yielding glucose.
- Secondary enzyme activities
- Lipase (EC 3.1.1.3) Tannase (EC 3.1.1.20) Cellulase (EC 3.2.1.4) Endo-1,3-beta-glucanase (EC 3.2.1.6) Pectinase (EC 3.2.1.15) Maltase (EC 3.2.1.20) Lactase (EC 3.2.1.23) Endo-1,4-beta-mannanase (EC 3.2.1.78) Protease
- DESCRIPTION
- Typically tan amorphous powders or tan to dark-brown liquids that may be dispersed in food-grade diluents and may contain stabilizers and preservatives; soluble in water and practically insoluble in ethanol and ether.
- FUNCTIONAL USES
- Enzyme preparation Used in the hydrolysis of cereals and starch; in the preparation of fruit and vegetable products, beverages, sugar, confectionery and bakery products; and in honey.
- GENERAL SPECIFICATIONS
- Must conform to the General Specifications for Enzyme Preparations Used in Food Processing (See Volume Introduction)
Identification
- alpha-Amylase activity (Vol. 4)
- The sample shows fungal alpha-amylase activity
- Glucoamylase activity (Vol. 4))
- The sample shows fungal glucoamylase activity
Every name it appears under
1 recorded name. A label may use any of them.
Other names
- alpha-Amylase and glucoamylase from Aspergillus oryzae, var.
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.
Common questions
Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.
- What is INS 1100?
- INS 1100 is alpha-Amylase and glucoamylase from Aspergillus oryzae, var.. This is a single preparation containing two enzymes from Aspergillus oryzae, specified by JECFA separately from the alpha-amylase alone. JECFA records its use in hydrolysing cereals and starch, and in fruit and vegetable products, beverages, sugar, confectionery, bakery products and honey.
- Is alpha-Amylase and glucoamylase from Aspergillus oryzae, var. vegan?
- Yes. alpha-Amylase and glucoamylase from Aspergillus oryzae, var. is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.
Sources for this page
- jecfaspecs retrieved 2026-09-23
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