NovozymesTV NovozymesTV
  • Categories
    • Agriculture & Industrial Biosolutions
    • Aquaculture
    • Medical Cleaning
    • Microbial Cleaning
    • Pulp & Paper
    • BioAg
    • Science and Innovation
    • People and Places
    • Safety Material
    • Novozymes' Culture
    • Animal Health & Nutrition​
    • Bioenergy
    • Food & Beverages
    • Laundry
    • Dish Wash
    • Professional Cleaning
    • Water & Waste
    • Textiles
    • E-learning
    • Webinars
    • B-roll
  • Sort By
    • Latest
    • Most viewed
  1. NovozymesTV
  2. Food & Beverages
  3. Introducing: Novozymes Acrylaway
Introducing: Novozymes Acrylaway
0

Related videos

April 10, 2018 | 01:21

Lower Acrylamide with Novozymes Acrylaway®

To comply with increasing regulation and protect brands, an easy-to-implement way to lower...

February 08, 2019 | 00:38

How Acrylaway® Works

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture,...

October 05, 2021 | 01:33

EU acrylamide legislation

Proposed regulatory changes could impact your products. Take them well beyond compliance with...

November 10, 2020 | 01:14

Acrylaway® - Reduce acrylamide for healthier food

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they...

Introducing: Novozymes Acrylaway


Acrylamide is a chemical compound that is naturally formed in some foods when they are baked, fried, toasted or roasted. During heating, amino acid asparagine, which is naturally present in such foods, is converted into acrylamide in a process called the Maillard reaction. The reaction is responsible for the brown color, crust, and flavor of baked, fried, toasted or roasted foods. Since the 2002 discovery that acrylamide is naturally formed during the Maillard reaction, acrylamide has been raising a number of food safety concerns and posing manufacturers with the challenge of finding a solution to reduce its concentration in their products. Consumers and manufacturers are both increasingly focusing on food safety, and food safety incidents are re-ceiving intense media attention. Visit our website to learn more about Acrylaway®.

Date


March 16, 2018

Channel


Food & Beverages

Tags


acrylamide
acrylaway
amino acid
asparagine
baking
coffee
food
healthy
potato
snacks

Views (1,350)

Share


  • Share
  • Embed

Related videos

April 10, 2018 | 01:21

Lower Acrylamide with Novozymes Acrylaway®

To comply with increasing regulation and protect brands, an easy-to-implement way to lower...

February 08, 2019 | 00:38

How Acrylaway® Works

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture,...

October 05, 2021 | 01:33

EU acrylamide legislation

Proposed regulatory changes could impact your products. Take them well beyond compliance with...

November 10, 2020 | 01:14

Acrylaway® - Reduce acrylamide for healthier food

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they...

February 14, 2022 | 08:34

Прислушайтесь к мнению экспертов отрасли

Посмотрите видео, в котором профессор Ирина Матвеева и Роман Калинин из Ватель Консалтинг...

October 05, 2021 | 01:05

How Acrylaway® works

Acrylaway® reduces acrylamide formation in the broadest range of applications by up to 95%. Find...

February 11, 2022 | 40:25

Acrylaway Russia webinar

Снижение содержания акриламида в мучных кондитерских изделиях является одной из главных задач для...

February 05, 2019 | 02:22

The power of enzymes

Enzymes are proteins that act as catalysts. When one substance needs to be transformed into...

Copyright © 2020 Novozymes. All Rights Reserved.
Novozymes.com | Legal notice | Privacy policy |