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Ingredient:

Amylase

Amylase is an enzyme produced by the salivary glands and the pancreas that can break down starch, glycogen and related polysaccharides into simple sugars 1. Amylase derived from widely utilized fungi and bacteria, such as Aspergillus niger and Bacillus subtilis, is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

This ingredient can be found in the following products in United States:

References

  1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.