Amylase is an enzyme that catalyses the hydrolysis of starch (Latin amylum) into sugars. Amylase is present within the spittle of humans and a few different mammals, wherever it begins the natural process of digestion. Foods that contain giant amounts of starch however very little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.