Asparaginase, Granulate

Acrylaway^® HighT

Acrylaway^® HighT reduces acrylamide levels by 50-75% in breakfast cereals and other grain-based foods processed at high temperatures.

Description Key Benefits

Acrylamide is a suspected carcinogen that forms as a result of the Maillard reaction. It’s subject to increasing regulations. Acrylaway^® HighT can help you comply with these regulations. Acrylaway^® HighT is an asparaginase. It’s an effective, practical way to reduce acrylamide levels in bakery products and snacks.

Easy to implement
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.
Effective at higher temperature
Certain baking processes need higher temperatures. This product is effective at temperatures as high as 90°C. That makes it flexible and easy for you to use.

Details

With Acrylaway® HighT, you can achieve acrylamide level reductions of 50-75%. It’s an easy-to-use, flexible processing aid. You can add it to your ingredients during the initial mixing step. No extra process changes are needed. It’s most active during cooking or pre-conditioning (up to 110°C). It has no effect on the taste, texture or appearance of your final products.

How asparginases 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^® HighT works

Acrylamide forms when starchy foods are baked at high temperatures with little moisture. Products treated with Acrylaway^® HighT keep their rich golden taste and color, yet have much lower acrylamide levels. Find out how it works.