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PreventASe®

We can help you can reduce acrylamide levels by up to 90% with PreventASe®.
Snacks with reduced acrylamide levels

PreventASe®: The answer to acrylamide

PreventASe® is an award-winning enzyme that is proven to cut acrylamide in bread 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 biscuits crackers, breakfast cereals, bread 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 only ever forms in the presence of three factors: heat, carbonyl and asparagine. PreventASe® converts asparagine into aspartic acid, which stops the acrylamide from forming.


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