Maltogenic amylase

Maltogenic amylase suppliers and sourcing guide

Maltogenic amylase is a starch-splitting enzyme that releases maltose from starch and works at the temperatures reached during baking. It is made by fermenting Bacillus subtilis, Bacillus licheniformis or yeast strains carrying the maltogenic amylase gene from Geobacillus stearothermophilus. Bakers buy it as a powder or granulate to slow staling and keep crumb soft in bread and other baked goods, and starch processors use it for maltose syrups.

See suppliers What to ask for on the COA

Category: Enzymes
Also known as: Maltogenic alpha-amylase · Glucan 1,4-alpha-maltohydrolase · EC 3.2.1.133
Facts checked: November 2026

Forms and grades of maltogenic amylase

Suppliers sell different products under the same name. Specify the one you need.

Baking powder or granulate
Dry grades on a wheat flour or starch carrier for dosing into flour or bread improvers.
Liquid concentrate
Liquid grades for starch processing and for industrial bakeries with liquid dosing.
Bread improver blends
Maltogenic amylase premixed with other enzymes and emulsifiers in improver systems.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Maltogenic amylase activity: Activity in MANU or the supplier's stated units per gram, by maltose release from a defined substrate.
Carrier and allergen: Identity of the carrier, often wheat flour, and the resulting gluten and wheat allergen statement.
Production strain and antibiotic activity: Absence of the production organism and of antibiotic activity in the finished preparation, as FCC asks for microbial enzymes; ask for a statement of the strain and whether it is genetically modified.
Loss on drying: Moisture for powders by loss on drying; enzyme activity holds up better in dry product, so moisture above spec is a warning sign for activity loss in storage.
Heavy metals: Lead (and often arsenic, cadmium and mercury) by ICP-MS, reported against FCC enzyme-preparation limits or the supplier's specification.
Microbiology: Total plate count, coliforms, E. coli and Salmonella, reported against the Food Chemicals Codex (FCC) general limits for enzyme preparations or the supplier's tighter specification.

Storage, lots and expiry

Storage and shelf life

Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.

Lots and expiry dates

Activity varies from lot to lot, so record the measured activity and its unit for each lot and set the dose from it rather than from the nominal value. Record the production organism, carrier and any stabilizer or preservative, and rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

GRN 746, for maltogenic amylase from Geobacillus stearothermophilus produced in Bacillus subtilis (AB Enzymes), for use in baking, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
GRN 751, for maltogenic alpha-amylase produced in Bacillus subtilis (Novozymes), for use in processing starch, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
Health Canada's List of Permitted Food Enzymes includes maltogenic alpha-amylase (item M.1) from Bacillus and Saccharomyces cerevisiae strains, for uses including bread and flour.
Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Maltogenic amylase suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking maltogenic amylase suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of maltogenic amylase can brands buy?

Common forms include baking powder or granulate, liquid concentrate and bread improver blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for maltogenic amylase include?

Expect maltogenic amylase activity, carrier and allergen, production strain and antibiotic activity, loss on drying, heavy metals and microbiology, each with its method, specification and result for that lot.

How should maltogenic amylase be stored?

What is the regulatory status of maltogenic amylase?

GRN 746, for maltogenic amylase from Geobacillus stearothermophilus produced in Bacillus subtilis (AB Enzymes), for use in baking, closed with FDA having no questions. GRN 751, for maltogenic alpha-amylase produced in Bacillus subtilis (Novozymes), for use in processing starch, closed with FDA having no questions. Health Canada's List of Permitted Food Enzymes includes maltogenic alpha-amylase (item M.1) from Bacillus and Saccharomyces cerevisiae strains, for uses including bread and flour.

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