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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Alpha amylase is an enzyme responsible for hydrolyzing the linear chain of amylose, breaking the α-1,4 glycosidic bonds, resulting in glucose molecules. The α-amylases have been widely used in the baking industry. These enzymes can be added to the dough of bread to degrade the starch in the flour into smaller dextrins, which are subsequently fermented by the yeast. It is also intended to be used in starch processing for the production of glucose syrups and distilled alcohol production. In distilled alcohol production, the food enzyme is added before the slurry mixing step and in the liquefaction step.