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  3. Acrylaway® - Reduce acrylamide for healthier food
Acrylaway® - Reduce acrylamide for healthier food
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Acrylaway® - Reduce acrylamide for healthier food


Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they react, and the asparagine is converted through a series of reactions into acrylamide. Novozymes Acrylaway® is an enzymatic solution that converts asparagine into another common amino acid, aspartic acid. This means the asparagine cannot be converted into acrylamide. Acrylaway® reduces acrylamide formation in the broadest range of applications by up to 95%. Products treated with Acrylaway® keep their taste and texture, yet don’t require any additional ingredients or process changes. This allows you meet the demands of health-conscious consumers and keep up with regulation.

Learn more and request a free sample.

Date


November 10, 2020

Channel


Food & Beverages

Tags


acrylamide
acrylaway
baked goods
baking
coffee
food and beverages
regulations
snacks

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Related videos

October 05, 2021 | 01:33

EU acrylamide legislation

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April 10, 2018 | 01:21

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October 05, 2021 | 01:05

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March 16, 2018 | 02:38

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