Asparaginase, Liquid
Acrylaway® L
Asparaginase, Liquid
Acrylaway® L
Acrylaway® L for liquid processes reduces acrylamide levels by up to 95%. It doesn’t affect the taste, texture or appearance of the final products.
Product features, details and benefits
This product has a very broad pH range. That means you can implement it in your production process with few or no modifications. It can also be optimized to suit specific processes.
No change in taste, smell, mouth feel or appearance
In several trials of this product, no difference could be perceived in the taste, smell, mouthfeel or appearance of final products. That's because the product's specific, targeted action removes aspargine only. It doesn't affect any other amino acids or sugars. They can contribute fully to the Maillard reaction in your products.
Suitable for cereal-based baby foods
Acrylamide levels in processed cereal-based baby foods are gaining more attention. This is due to babies' lower body weight and higher metabolisms. This product helps reduce acrylamide in these goods.
Suitable for infant biscuits and rusks
There is growing concern about acrylamide levels in biscuits and rusks for children, infants and toddlers. This is due to their lower body weight and higher metabolisms. This product helps reduce acrylamide in these baked goods.
Suitable for gluten-free products
Market trends show rising interest in gluten-free breads in many markets. A wheat-free version of this product is available, so you can use it in gluten-free products.
Details
With Acrylaway® L, you can reduce acrylamide levels by up to 95% in dough-based snacks. In cookies, biscuits and crisp and toasted breads, reductions of 50-90% are possible. In crackers, Acrylaway® L can reduce acrylamide levels by 75-85%. It has no effect on the taste, texture or appearance of your final products.
How asparaginases reduce acrylamide
Starchy foods usually contain the amino acid asparagine. In the Maillard reaction, asparagine gets converted into acrylamide. This is a suspected carcinogen. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means it can’t be converted into acrylamide in the Maillard reaction.
Starchy foods usually contain reducing sugars and the amino acid asparagine. Cooking these foods at high temperatures with little moisture results in the Maillard reaction. This phenomenon is also referred to as one of the non-enzymatic browning reactions. It happens between amino acids and reducing sugars. It plays a big role in color and flavor development in baked and fried starchy products. It's responsible for the golden crust color and delicious flavor of baked goods. But it also converts asparagine into acrylamide, a suspected carcinogen. This can happen during baking, frying and extrusion cooking.
Aspargine is an amino acid. Asparaginases convert asparagine into another common amino acid, aspartic acid. That means the asparagine can’t convert into acrylamide. This is a very effective way of reducing acrylamide formation in food products.
How Acrylaway® L works
Acrylamide forms when starchy foods are baked at high temperatures with little moisture. Products treated with Acrylaway® L keep their rich golden taste and color, yet have much lower acrylamide levels.
All our products for acrylamide reduction
Reducing acrylamide will help you comply with regulations and protect your brands. Find out.
Liquid
Acrylaway® L
Testing one of our products in your own production is the best way to experience all the benefits.
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