Amylase (from Aspergillus oryzae)

Amylase derived from Aspergillus oryzae is a fungal enzyme produced through controlled fermentation of the koji mold, a microorganism with centuries of use in Japanese food culture. In cosmetics, it functions as a biochemical exfoliant by catalyzing the hydrolysis of starch and glycogen residues on the skin surface, gently loosening dead skin cells without the abrasiveness of physical scrubs or the potential irritation of high-concentration AHAs. Formulators favor this ingredient for its mild, enzyme-driven action that is well-suited to sensitive skin formulations, and its fermentation-based origin aligns with clean beauty and biotechnology-forward positioning.