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  3. How Acrylaway® Works
How Acrylaway® Works
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March 16, 2018 | 02:38

Introducing: Novozymes Acrylaway

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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.

Date


February 08, 2019

Channel


Food & Beverages

Tags


acrylaway
amino acid
asparagine
baking
Coffee
food
healthy
Potato chips
snacks

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Related videos

March 16, 2018 | 02:38

Introducing: Novozymes Acrylaway

Acrylamide is a chemical compound that is naturally formed in some foods when they are baked,...

April 10, 2018 | 01:21

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October 05, 2021 | 01:33

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November 10, 2020 | 01:14

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October 05, 2021 | 01:05

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February 11, 2022 | 40:25

Acrylaway Russia webinar

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