DELFT, THE NETHERLANDS — Royal DSM has introduced PreventASe XR, an enzymatic system that has been shown to prevent acrylamide formation in high-pH applications such as corn chips, biscuits and crackers. The enzymatic systems under DSM’s PreventASe portfolio have been shown to reduce acrylamide in processed foods by up to 95%. While PreventASe works in a range of applications, PreventASe XR is designed for high-pH applications.
Acrylamide is reasonably anticipated to be a human carcinogen, according to the National Toxicology Program, part of the U.S. Department of Health and Human Services. DSM’s PreventASe and PreventASe XR are asparaginases that convert free asparagine present in many foods, which prevents acrylamide formation without impacting taste, texture or shelf life.
“The global conversation about acrylamide is heating up, and DSM is working with our customers to address this challenge for the food industry,” said Fokke van den Berg, business director for baking at Delft-based DSM. “An advantage of using asparaginase to tackle acrylamide is it requires negligible changes to a product recipe or production process. With PreventASe and now PreventASe XR, DSM is enabling acrylamide reduction in the widest range of snacks and baked goods.”