In collaboration with Novozymes A/S, Pavan Group studied the effect of Acrylaway asparaginase to cut acrylamide formation in extruded snack pellets. Researchers found a 65% reduction, with results far below 100 ppb (mcg per g) during short frying time and more than 94% diminishment during long frying time. Although the precise mechanisms by which acrylamide forms in foods has not yet been fully established, many believe it is a byproduct of the Maillard reaction. In fried or baked foods, acrylamide may be produced by the reaction between the amino acid asparagine and the reducing sugars or reactive carbonyls at temperatures above 120°C (248°F). A summary of this study is available on request. Phone (+39) 049 9423111; Web