How Acrylaway® Works

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction. This gives fried foods rich color and taste, but it also creates acrylamide. Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they react. The asparagine is converted into acrylamide.

Novozymes Acrylaway® converts asparagine into another common amino acid, aspartic acid. This means the asparagine can’t be converted into acrylamide. The result is products with much lower levels of acrylamide. Other amino acids in the food are unaffected by Acrylaway®. They remain part of the Maillard reaction. So products treated with Acrylaway® keep the same taste, texture and appearance.

Lower Acrylamide with Novozymes Acrylaway®

Lower Acrylamide with Novozymes Acrylaway®

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