Comparing E927 - Azodicarbonamide and Carbamide vs E1100 - Alpha-Amylase

Overview

E927 - Azodicarbonamide and Carbamide

Azodicarbonamide and carbamide are two different compounds grouped under E927. Azodicarbonamide is a flour treatment agent used to condition dough, while carbamide—better known as urea—is approved as a food additive in certain uses such as chewing gum in some regions. Both have clear regulatory limits and specifications that guide their safe use.

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E1100 - Alpha-Amylase

Alpha-amylase (E1100) is an enzyme that breaks long starch chains into smaller sugars. Food makers use tiny amounts to help bread rise and stay soft, to handle cereal mashes in brewing, and to process starch into syrups. It is typically made by fermenting safe, food-grade microorganisms.

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Synonyms
E927
Azodicarbonamide and Carbamide
E1100
Alpha-Amylase
amylase
E-1100
E 1100
Functions
bleaching agentflour treatment agent
flour treatment agent
Origins
Animal
Synthetic
Plant
Animal
Microbiological
Products

Found in 763 products

Found in 826 products

Search rank & volume
#51720 / mo🇺🇸U.S.
#7333.3K / mo🇺🇸U.S.
Awareness score

×0.01
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×5.85
over-aware

Search volume over time

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Interest over time for 5 keywords in U.S. during the last 10 years.

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Popular questions

  1. How to put on atlas snowshoes electra e927?

    E927 is a food-additive code, not gear; it covers azodicarbonamide (E927a), a flour treatment/bleaching agent, and carbamide/urea (E927b), used mainly in chewing gum.

  2. What is e927 carbanide?

    That refers to carbamide (urea), designated E927b, a food additive used mainly in chewing gum; E927a, by contrast, is azodicarbonamide, a flour treatment agent.

  3. What is the difference between a es927 and a e927 raymarine?

    In food labeling, E927a is azodicarbonamide (a flour treatment/oxidizing agent; not permitted in the EU but allowed at low levels in the U.S.), while E927b is carbamide/urea, used mainly in chewing gum.

  4. What is the difference between a raymarine es927 and a e927?

    For the E-number system, E927a denotes azodicarbonamide (flour treatment/bleaching agent), and E927b denotes carbamide/urea (used primarily in chewing gum); they are different substances with different uses and regulatory status.

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  1. What does amylase break down?

    It breaks down starch (amylose and amylopectin) by cleaving alpha-1,4-glycosidic bonds into shorter sugars such as maltose, maltotriose, and dextrins.

  2. What does amylase do?

    Alpha-amylase catalyzes the hydrolysis of starch into shorter, fermentable sugars; in foods it reduces starch viscosity and helps baking and brewing by generating sugars for yeast.

  3. Where is amylase produced?

    In humans it’s produced by the salivary glands and the pancreas; industrially (E1100) it’s made mainly by microbial fermentation (e.g., Bacillus or Aspergillus), and plants also produce it.

  4. Where is amylase found?

    It occurs in saliva and pancreatic secretions, in many plants and microorganisms, and in foods as a processing aid in baked goods, brewing, and starch syrups.

  5. Is amylase an enzyme?

    Yes—alpha-amylase (E1100) is an enzyme (a glycoside hydrolase) that breaks down starch.

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