Amylase

Amylase (CAS 9000-92-4) is an enzyme that catalyses the hydrolysis of starch into sugars such as maltose and glucose. It is commercially available under trade names including Diastase, Maltin, Diax, and Malt, and is sometimes referred to by the synonym Diastase in older technical literature. No E-code designation applies to this substance.

In food and beverage production, amylase breaks down starch chains in grain mashes, accelerating fermentation and improving sugar yield in brewing and baking processes. In textile manufacturing, it is used to desize woven fabrics by degrading starch-based sizing agents applied during weaving, enabling downstream dyeing without chemical damage to fibres.

Amylase is supplied as a dry powder in food-grade and technical-grade specifications, with food applications typically requiring compliance with FCC or relevant national food enzyme standards. Procurement should confirm REACH registration status and supplier documentation for intended end-use, particularly where food-contact or export requirements apply.