Acrylaway from Novozymes substantially reduces the formation of acrylamide in baked and snack foods. This enzyme preparation converts the amino acid asparagine to aspartic acid. This reduces the amount that would otherwise react with reducing sugars in Maillard browning that occurs at temperatures above 212°F in fried and baked starchy products. No difference occurs in dough properties or in the taste and appearance of the final products.
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