Trials carried out in Novozymes’ bakeries, at independent institutes and in the industry have shown that substantial acrylamide reduction in many foods can be obtained, e.g.:
Biscuits and cookies: 50-90% acrylamide reduction
Crisp bread and toasted bread: 50-90% acrylamide reduction
Crackers: 75-85% acrylamide reduction
Snacks: 75-90% acrylamide reduction
Acrylaway does not change the taste or appearance of the final product.
Several research groups have simultaneously determined that the major formation path way of acrylamide is the Maillard reaction (non-enzymatic browning), which is an important chemical reaction for the development of characteristic smell and taste of fried and cooked foods.
The Maillard reaction takes place between amines and carbonyl compounds. By converting the amino acid asparagine into aspartic acid using Acrylaway, the aspartic acid can still take place in the Maillard, but the pathway for the acrylamide formation is interrupted.
The extended benefits for food manufacturers of implementing Acrylaway include a reduced risk of a potential carcinogen in their product range and products that are safer and healthier. Global food trends show that healthy food is in demand and that there’s an increasing focus from consumers around the world on safe and healthy food.
