How it works
The PreventASe™ enzyme is a so-called “asparaginase enzyme preparation” from
the Aspergillus niger micro-organism (A. niger). The enzyme basically converts
one of the precursors of acrylamide, asparagine, into another naturally
occurring amino acid, aspartate. As a result, asparagine is not available
anymore for the chemical reaction that forms acrylamide when
carbohydrate-containing foods, such as bread, cookies, potato chips and
cereals are being heated. The PreventASe™ enzyme essentially reduces the
formation of acrylamide, by up to 90%. Applying asparaginase in food in order
to reduce acrylamide has been identified by various institutions as one of the
solutions, such as the CIAA (
Acrylamide Toolbox of 16 February 2009), the joint FAO/WAO Codex
Alimentarius Commission on contaminants in Foods and, several
(semi)governmental institutions in Europe.
First application a fact
PreventASe™ is the first asparaginase enzyme that is used in a commercialized
product. Consumers in Germany can buy a Christmas biscuit as of October 2007,
which has been produced with PreventASe™. The level of acrylamide in this
product has been reduced with 70%. Tests in DSM labs as well as food
manufacturers’ labs have shown that reduction is possible to up to 90%, while
the incorporation requires no significant changes to the food process. Should
you wish to review these efficacy data, please contact our PreventASe™ sales
team.
Please read our press release about the first application
A wide variety – IP not an issue
The PreventASe™ enzyme can be applied in a wide variety of products.
Technically speaking there are no hurdles whatsoever to apply PreventASe™ in
biscuits, bread, breakfast cereals, crackers and snacks and even certain types
of French fries. We have applied the enzyme to all of these product categories
and the results remain the same: reductions are possible with up to 90%, while
taste, odour and colour of the products remain in tact. At the same time, the
Intellectual Property Rights are not an issue – DFS, Frito-Lay and Procter &
Gamble have reached an agreement on the Intellectual Property rights to apply
asparaginase in food products in order to reduce acrylamide levels. DFS has
the rights to sublicence these rights to its clients (i.e. food
manufacturers).
Please read our press release on the Application IP Rights.
