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.
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.