When starchy foods are baked or fried at high temperatures, a suspected carcinogen, acrylamide, is formed. A very effective way to reduce acrylamide formation in dough-based products is to add Novozymes’ asparaginase, Acrylaway. Independent tests show that enzymatic treatment with Acrylaway reduces acrylamide levels by up to 90% without changing the appearance or taste of the final product in a broad range of foods such as:
Acrylaway is a commercial asparaginase for food applications that effectively addresses acrylamide in dough-based products and confirms Novozymes as the biotech-based world leader in enzymes and microorganisms.
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