Enzymes & Microbes
REACH
Amylase
CAS Number
9000-92-4
EC Number
232-567-7
What is Amylase?
Amylase (CAS 9000-92-4) is an enzyme that catalyzes the breakdown of starch into fermentable sugars and dextrins. Also marketed as Diastase or Maltin.
Where is Amylase used?
- Food and beverage: improves dough extensibility and extends shelf life by converting starch into sugars
- Brewing and distilling: saccharifies mash, converting grain starches into fermentable substrates ahead of yeast addition
- Textile desizing: removes starch-based sizing agents from woven fabrics without damaging fibers
- Paper manufacturing: controls starch viscosity for surface sizing
- Thermostable variants are engineered for high-temperature industrial processes.
Good to know: Sourced from fungal, bacterial, and malt-derived origins to suit different processing conditions. Termozym designates thermostable variants.
Commercial specifications
- Activity expressed in SKB, DU, or FAU depending on grade and application
- Thermostable variants with defined temperature and pH activity ranges
Other Names (Synonyms)
Diastase|Maltin|Termozym|Malt diastase|Amylases|Amylopol P
What are the physical properties of Amylase?
Appearance solid
Color white
Odor Odorless
Form powder
How is Amylase classified and handled safely? Learn More
Danger
GHS08· Health Hazard
Hazard Statements
H334 May cause allergy or asthma symptoms or breathing difficulties if inhaled
Precautionary Statements
P233 Keep container tightly closed.
P260 Do not breathe dust/fume/gas/mist/vapours/spray.
P271 Use only outdoors or in a well-ventilated area.
P284 In case of inadequate ventilation wear respiratory protection.
Which trade and regulatory codes apply to Amylase?
Storage Class 11 - Combustible Solids
WGK (Germany) 2