A practical way to meet new regulatory requirements

With Novozymes Acrylaway® HighT, producers can cut acrylamide in breakfast cereals by 50% to 75%. 

Acrylaway® HighT lets you comply with increasing regulation. The enzyme is easy to use, flexible, and doesn’t affect the taste, texture or appearance of the final products. 

The most temperature-tolerant asparaginase

Acrylway® HighT is a processing aid that can easily be added to the ingredients during the initial mixing step with no additional process changes needed. It’s most active during cooking or pre-conditioning (up to 110°C). 

It’s the most temperature-tolerant asparaginase on the market. It offers producers the greatest degree of flexibility and consistent results.

How acrylamide is formed

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction.

Broadest range of applications

Acrylaway® HighT is part of the Acrylaway® product family with the broadest range of applications. It can be used in a wide variety of baked goods, french fries, potato-based snacks, coffee  and more.
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How Acrylaway works

Novozymes Acrylaway® converts asparagine into another common amino acid, aspartic acid. This means the asparagine can’t be converted into acrylamide. The result is products with much lower levels of acrylamide.

Get info about Acrylaway® for breakfast cereals

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