PreventASe®: The answer to acrylamide
PreventASe® is an award-winning enzyme that is proven to cut acrylamide in a wide range of food applications by up to 90% - without affecting taste, appearance or texture.
Acrylamide is a suspected toxic substance that can be formed during high-temperature processing of foods such as baked goods, breakfast cereals and snacks.
Acrylamide forms in foods as the result of the Maillard reaction, a chemical reaction between sugars (such as glucose, fructose or lactose) and free asparagine, a naturally occurring amino acid. It typically requires higher temperature during cooking (usually in excess of 120ºC).
How does PreventASe® work?
Acrylamide forms during the Maillard reaction in the presence of three factors: heat (>120°C), carbonyl/reducing sugars and asparagine (an amino acid).
PreventASe® is an asparaginase, which converts the asparagine into aspartic acid, from which no acrylamide can be formed during the Maillard reaction.