Amylase (Aspergillus oryzae)

Fungal Amylase Enzyme

Anti-staling enzyme; hydrolyzes damaged starch into dextrins during baking, disrupting amylopectin recrystallization (retrogradation) for 5-7 day crumb softness. Denatured during bake — no residual activity in finished product

INCI Name

Amylase (Aspergillus...

Functions

1 Roles

Sustainability

N/A

Category

General

What It Does

This ingredient serves a specialized role in cosmetic formulations, contributing to the overall efficacy, stability, or sensory experience of the final product.

Enhances formula performance
Contributes to product quality
Supports formulation goals
Improves user experience

Ingredient Compatibility

No known interactions in our database for this ingredient.

Compatibility analysis powered by OpenMix — open-source formulation science

Quick Reference

Full INCI Name
Amylase (Aspergillus oryzae)
Common Name
Fungal Amylase Enzyme

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