alpha-Amylase from Aspergillus oryzae var.

INS 1100(i)

Used as a flour treatment agent.

Alpha-amylase breaks starch into shorter sugars. In baking it gives yeast something to feed on and improves crumb and crust; this listing is the enzyme from a mould long used in Japanese fermentation.

Where it is and isn’t permitted

Status of alpha-Amylase from Aspergillus oryzae var. by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

1 food category

no numerical limit (good manufacturing practice)

CXS 192-1995 Table Three, INS 1100(i)and 1 further provisionretrieved 2026-09-07

What it is made from

Produced by fermenting Aspergillus oryzae, the koji mould used to make miso, soy sauce and sake. The enzyme is separated from the organism, which does not remain in the food.

  • Vegan
  • Vegetarian

Every name it appears under

3 recorded names. A label may use any of them.

INS number

  • 1100(i)

Other names

  • ALPHA AMYLASE FROM ASPERGILLUS ORYZAE VAR.
  • alpha-Amylase 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 by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/alpha-amylase-from-aspergillus-oryzae-var.json