Novozymes launches enzyme to reduce acrylamide in food
Monday 10 September 2007Novozymes launches Acrylaway to reduce acrylamide which is formed when starchy foods are baked, fried or toasted at high temperatures. Acrylamide is under suspicion of causing cancer.
Acrylamide is reduced up to 90%
Independent tests show that Acrylaway effectively reduces acrylamide levels by 50% to 90% in a broad range of foods such as biscuits, crackers, crisp bread and snacks.
“Many food manufacturers globally have already tested Acrylaway and have shown interest in the product and its ability to substantially reduce acrylamide without changing the taste and appearance of their food product,” Peder Holk Nielsen says.
How Acrylaway reduces acrylamide
Acrylamide may be formed during the heat-induced reactions that produce the brown colour and characteristic tasty flavour of baked, fried and toasted foods. Basically it involves two common substances, naturally present in foods, namely sugar and an amino acid called asparagine. The sugar reacts with the amino acid when the food is heated and forms acrylamide.
The new enzyme technology reduces acrylamide formation by converting free asparagine into another naturally occurring amino acid, aspartic acid that cannot contribute to acrylamide formation. In practice it is done by blending Acrylaway into the dough before the final product is baked or fried.