Reduce acrylamide levels in baked goods with Acrylaway®
With new legislation comes new challenges
Novozymes Acrylaway® can help food producers comply with increasing regulation by offering an effective, practical way to reduce acrylamide in their products.
A practical way to meet new regulatory requirements
With the award-winning Novozymes Acrylaway®, food producers can cut acrylamide in a wide variety of baked goods by up to 90%.
Acrylaway® lets you comply with increasing regulation. The enzyme is easy to use, flexible and doesn’t affect the taste, texture, smell or appearance of the final products.
The broadest pH and temperature range
Acrylaway® is a processing aid that can be easily added to most baking operations with few or no process changes. Because it is the asparaginase with the broadest pH and temperature range, 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.
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.
Broadest range of applications
Acrylaway® works effectively in the broadest range of applications. It can be used in a wide variety of baked goods and grain-based snacks, including cookies and biscuits, crackers, crisp bread and toasted bread, as well as dough-based snacks.
It is also used in production of baked goods, french fries, potato-based snacks, coffee and more.
