# Amylase From Aspergillus Flavus

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**Safety rating:** UNKNOWN
**CAS number:** 977032-05-5
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Amylase from Aspergillus flavus is an enzyme that breaks down starch into simpler sugars. It functions as a leavening agent, processing aid, and flavor enhancer in food manufacturing, helping improve texture, rise, and fermentation in baked goods and other processed foods.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Amylase From Aspergillus Flavus?

Amylase from Aspergillus flavus is an enzyme derived from the fungus Aspergillus flavus. Enzymes are proteins that catalyze biochemical reactions, and amylases specifically break down starch molecules into smaller sugar components like maltose and glucose. This fungal-derived enzyme is used in food manufacturing as a processing aid and functional ingredient to modify food properties during production.

## Common Uses

Amylase from Aspergillus flavus is primarily used in the baking industry and grain processing. Its main applications include:

- **Bread and baked goods**: Improves dough handling, increases loaf volume, and enhances crust color through the production of fermentable sugars
- **Flour treatment**: Conditions flour and improves baking performance
- **Starch hydrolysis**: Breaks down starches in various grain-based products
- **Brewing and fermentation**: Aids in converting starches to fermentable sugars during beer and other beverage production
- **Processed foods**: Functions as a processing aid in various food manufacturing applications

The enzyme enhances flavor development indirectly by increasing sugar availability for fermentation and browning reactions.

## Safety Assessment

Amylase enzymes derived from Aspergillus species have been used in food production for decades. Key safety considerations include:

**Enzyme inactivation**: During food processing, particularly in baking and heat-treated products, the enzyme is typically denatured and inactivated by heat, rendering it non-functional in the final product.

**Source organism concerns**: While Aspergillus flavus is known to produce aflatoxins (potentially toxic secondary metabolites) under certain conditions, food-grade enzyme preparations are produced under controlled conditions specifically designed to prevent toxin production. Manufacturing processes for food enzymes include purification steps and quality controls.

**FDA monitoring**: According to available data, there have been zero adverse events reported to the FDA associated with this additive, and zero recalls linked to its use.

**Allergenicity**: Like all proteins, amylase enzymes theoretically could trigger reactions in individuals with specific allergies, though clinical reports are extremely rare.

## Regulatory Status

Amylase from Aspergillus flavus does **not** have GRAS (Generally Recognized as Safe) status from the FDA. However, this does not automatically indicate safety concerns. GRAS status is a specific regulatory designation that requires either substantial scientific agreement or an approved food additive petition. Many enzymes and food ingredients function without GRAS designation through other regulatory pathways.

The enzyme may be approved under specific food additive regulations or used under the FDA's enzyme specification guidelines. Different countries have varying approval statuses; regulatory approval may differ between the United States, European Union, and other jurisdictions.

## Key Studies

Scientific literature on amylases from Aspergillus species is extensive, though specific published studies on Aspergillus flavus amylase (CAS 977032-05-5) in peer-reviewed journals may be limited. General research on fungal amylases supports:

- Established enzyme kinetics and starch-degrading mechanisms
- Safety profiles of heat-inactivated enzymes in processed foods
- Industrial applications in baking and fermentation
- Standard toxicological data for enzyme preparations from Aspergillus species

Manufacturers of food-grade enzyme preparations typically conduct proprietary safety testing, including microbial contamination analysis and confirmation of toxin absence, though these studies may not be publicly available.

For current regulatory information and product-specific approvals, consultation with the FDA's Food Additive Status List or relevant regulatory agency guidance is recommended.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Amylase From Aspergillus Flavus — Safety, regulation, and evidence." https://additivefacts.com/additives/amylase-from-aspergillus-flavus. Accessed 2026-05-19.