Reduces acrylamide levels by up to 95%
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English
- EMEA, Americas & APAC
- China
- Latin America
Acrylamide is a hotter topic than ever right now. The EU recently imposed benchmark levels in food products due to health concerns. Meanwhile in the United States this potentially harmful substance is gaining increasing attention in the media.
PreventASe® from DSM reduces acrylamide levels in processed food by up to 95% (depending on the application) with no effect on the taste, texture or appearance of the product. It’s an easy to use and cost-effective product. Just add PreventASe® to bread, biscuits and breakfast cereals during production.
As we aim to enable better food for everyone, we have used our extensive experience of the baking industry, product knowledge and consumer & customer insights to develop PreventAse®, the answer to acrylamide challenges in baked goods.
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At DSM we know that reducing acrylamide isn’t an easy job - especially in sweet snacks like biscuits and cookies. But for the past 20 years, we have been working closely with bakery and snack producers worldwide to help reduce the levels of acrylamide in their products. That’s why we have now created this booklet that discusses consumer and market trends as well as enzymatic acrylamide reduction solutions for biscuits and cookies.
PreventASe® is suitable for a broad range of applications.
PreventASe® XR has been specially developed for use in higher-pH applications.
PreventASe® is a baking enzyme that can be easily applied to many food products. This special class of enzymes works by converting specific amino acids found in food into aspartic acid - thus preventing acrylamide from being formed.
