Acrylamide can cease to be a problem for food manufacturers. Scientists at DSM
Food Specialties have succeeded in developing the enzyme that reduces the
natural formation of acrylamide by up to 90% through the process of
asparaginase. We would like to introduce to you PreventASe™ - the enzyme that
helps you create a breakthrough in food safety, while maintaining taste, odour
and colour of your baked products.
The world’s first application
PreventASe™ is the first enzyme of its kind to be applied in commercial
products. German consumers were the first ones able to buy biscuits with
reduced levels of acrylamide through asparaginase, with a biscuit treated with
PreventASe™ launched in the course of October 2007. After the succesfull
introduction more food manufacturers followed.
Safety independently reviewed and confirmed
The development and production of PreventASe™ is based on innovative enzyme
technology. DSM has extensively evaluated the safety of this technology in
general and the PreventASe™ enzyme in particular. PreventASe™ has also been
thoroughly reviewed by French Food safety authority AFSSA and has been granted
approval. In most other European countries the enzyme can be applied as a
processing aid without additional safety assessments. For the US market, DSM
has applied and received GRAS status with the FDA.
A cost-effective solution
PreventASe™ can be applied in a wide variety of wheat, corn, rya and
potato-based products, such as biscuits, infant cereals, crackers and snacks.
The costs of application are manageable – down to a level where they are
neglectable on unit-level. If you would like more information about the costs
of applying PreventASe™, please contact our PreventASe™ salesteam.
