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PreventASe - The answer to Acrylamide Acrylamide is a potentially toxic substance formed in high temperature food processes such as baking, frying or deep-frying. Numerous scientific studies have shown that many baked goods contain particularly high levels of acrylamide. It is formed when three elements are present: heat, carbonyl and asparagine amino acids. When foods are cooked at temperatures in excess of 120°, a chemical reaction occurs between sugar and asparagine (a naturally occurring amino acid), and acrylamide is formed. 
Different types of flour contain varying levels of asparagines. They are, however, all susceptible to acrylamide formation. Potato flour typically has the highest concentration of free asparagines (25 per cent), followed by rye (18 per cent), corn (17 per cent) and wheat (14 per cent). Acrylamide: a growing concern Global concern over consumer exposure to acrylamide is continually increasing. It has already been classified as a toxic substance in Canada and is currently being investigated in Europe and the US. The increasing level of anxiety has led many manufacturers to seek high performance acrylamide mitigation solutions. A safer solution PreventASe, the award-winning enzyme from DSM, is proven to mitigate the formation of acrylamide in baked goods, snacks and cookies by up to 90 per cent without affecting product characteristics. PreventASe works by converting the l-asparagine source into another naturally occurring amino acid, aspartate. As a result, asparagine is no longer available to provide the chemical reaction that forms acrylamide in the heating process. 
Tried and tested Extensive trials conducted by DSM show that PreventASe can effectively mitigate acrylamide in a number of bakery and snack foods. The enzyme is simple to dose and does not impact the baking process. In a recent study conducted with cookies and biscuits, PreventASe reduced acrylamide by 80-90 per cent 
Up to 80 per cent acrylamide reduction (from 1416 ppb to 287 ppb) Flexible, accessible, effective PreventASe can be effectively used in a number of applications other than baked goods, such as biscuits, crackers, cereals and processed potato products and does not impact end products’ quality, taste or texture. What’s more, it is available in a range of formulations to best suit manufacturers’ individual product and processing requirements. To learn more about the benefits of PreventASe and where to purchase it, |
