alpha-Amylase from Bacillus stearothermophilus
INS 1100(ii)
Used as a flour treatment agent.
This alpha-amylase comes from a heat-loving bacterium, which makes it useful where starch must be broken down at high temperature — in syrup manufacture and in bread that stales more slowly.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Permitted | no numerical limit (good manufacturing practice) | CXS 192-1995 Table Three, INS 1100(ii)retrieved 2026-09-07 |
What it is made from
Produced by fermenting Bacillus stearothermophilus. Its heat tolerance reflects the organism's own habitat.
- Vegan
- Vegetarian
Every name it appears under
0 recorded names. A label may use any of them.
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-bacillus-stearothermophilus.json