One very effective means of reducing acrylamide formation is the enzymatic removal of the amino acid asparagine by converting it into aspartic acid.
When using asparaginase, the final baking or frying process is undisturbed, and Maillard reactions in general, except those involving asparagine, are unaffected and can still contribute to flavour and appearance of the final product. Novozymes’ trials revealed no variations in dough properties, no changes during baking, and no differences in the taste and appearance of the final product.
Tests show that Acrylaway reduces acrylamide levels by up to 90% in a broad range of foods such as biscuits, crisp bread, crackers, snacks, and tortilla chips without influencing product taste or appearance.
In addition to acrylamide determination, samples of semi-sweet biscuits, crackers, crisp bread and pretzels have been analyzed at an external laboratory for the fingerprint of volatile aroma components. The fingerprint showed that the same aroma components are present in the control sample as well as the sample where Acrylaway had been added.
A carbonyl source and asparagine react when heated and the side chain of asparagine is converted to acrylamide. Acrylaway reduces the formation of acrylamide by instead converting the asparagine to aspartic acid.
