Up to 50% less acrylamide, same great-tasting french fries
Up to 50% less acrylamide, same great-tasting french fries
A way to meet regulatory requirements
With award-winning Novozymes Acrylaway®, producers can offer great-tasting french fries with up to 50% less acrylamide.
Acrylaway® is a specific, practical and effective enzyme that lets you comply with increasing regulation.
How it works in french fries
When potatoes are roasted or fried at high temperatures with low moisture, asparagine is converted into acrylamide, a potential carcinogen. This occurs during the Maillard reaction, a process responsible for color and flavor development.
Acrylaway® bypasses formation of acrylamide by converting asparagine into aspartic acid before roasting. This effectively prevents formation of acrylamide. The other amino acids and sugars are left to contribute to the Maillard reaction as usual.
Greatest flexibility
With its unique pH and temperature range, Acrylaway® offers producers the greatest degree of flexibility and consistent results.
Acrylaway® preserves the flavor and appearance of the final product.
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® works effectively in the broadest range of applications, offering solutions for french fries, potato-based snacks, coffee, baked goods and more.
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.
Download more information about Acrylaway® for French fries
